Leg of Lamb with Apricots and Couscous recipe | PCC Community Markets

Ingredients

• 2 tablespoons olive oil, divided, plus extra for drizzling
• 1/4 cup chopped celery
• 1/4 cup chopped onions
• 4 cloves garlic, chopped
• 1/2 teaspoon each ground cardamom, coriander, ginger and turmeric
• 1 teaspoon harissa, or to taste (optional)
• 1 cup dried apricots, roughly chopped
• 1/2 cup cooked couscous
• 3 tablespoons pine nuts
• Salt and pepper, to taste
• 1 (2 1/2-pound) boneless leg of lamb
• Cooking twine
• 4 shallots, peeled and halved
• 1/4 cup apricot preserves