Apricot And Lamb Tagine

• Tagine:
• 2 cups diced onion (about 1 large)
• 1/2 cup orange juice
• 1/2 cup lower-sodium beef broth
• 1 tablespoon grated lemon rind
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 2 teaspoons minced garlic
• 2 teaspoons grated peeled fresh ginger
• 1 1/2 teaspoons salt
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
• 2 (3-inch) cinnamon sticks
• 1 (6-ounce) package dried apricots, halved
• Remaining ingredients:
• 4 cups cooked couscous
• 1/4 cup slivered almonds, toasted
• 1/4 cup chopped fresh parsley

1. To prepare tagine, combine the first 15 ingredients in an electric slow cooker. Cover and cook on low for 8 hours. Discard cinnamon sticks.
2. Place 1/2 cup couscous on each of 8 plates. Top each serving with 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley.
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tagine, onion, orange juice, lower, lemon rind, honey, lemon juice, garlic, fresh ginger, salt, ground coriander, ground cumin, freshly ground black pepper, lamb, cinnamon sticks, remaining ingredients, couscous, slivered almonds, parsley

Taken from www.myrecipes.com/recipe/apricot-lamb-tagine (may not work)