Recipe: <!-- -->Lamb Stew with Lemons and Olives<!-- -->

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 1/2 pounds lamb stew meat, trimmed of excess fat
• 1/2 teaspoon fine sea salt
• 1 yellow onion, chopped
• 2 teaspoons pimentón (Spanish smoked paprika)
• 4 cups low-sodium chicken broth, divided
• 1 cup pitted black olives, such as Kalamata
• 2 cans (15-ounce) garbanzo beans (also called chickpeas), drained and rinsed
• 1 small lemon, halved, thinly sliced, seeds removed
• 1 box (12-ounce) whole wheat couscous, prepared
• 1/4 teaspoon ground black pepper