Recipe: <!-- -->Lamb Stew with Lemons and Olives<!-- -->
This delicious, guest-worthy recipe can be made a day or two ahead and provides a very nourishing meal for your money.
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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
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