Lamb With Dates, Apricots, And Saffron Over Couscous

• 1 teaspoon olive oil
• 1 (1-pound) boneless leg of lamb, trimmed and cubed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 cup chopped onion
• 1/4 cup fresh orange juice (about 1 large orange)
• 6 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon saffron threads, crushed
• 1 1/2 cups fat-free, less-sodium beef broth
• 1 1/2 cups (1/4-inch-thick) slices carrot
• 1/2 cup dried apricots, cut into 1/4-inch-thick strips
• 1/2 cup halved pitted dates
• 2 tablespoons chopped fresh mint
• 2 cups hot cooked couscous

1. Heat oil in a medium saucepan over medium-high heat. Add lamb, 1/4 teaspoon salt, and 1/8 teaspoon pepper to pan; saute 8 minutes or until browned. Remove from pan.
2. Add onion, juice, and garlic to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in cumin, coriander, and saffron; cook 15 seconds. Return lamb to pan. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in carrot, apricots, and dates. Cover and cook 18 minutes or until carrot is tender. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and mint. Serve over couscous.

olive oil, lamb, salt, freshly ground black pepper, onion, orange juice, garlic, ground cumin, ground coriander, saffron threads, beef broth, carrot, dried apricots, dates, fresh mint, couscous

Taken from www.myrecipes.com/recipe/lamb-with-dates-apricots-saffron-over-couscous (may not work)