Couscous with Lamb and Olives - California Ripe Olives

Ingredients

• 1 tablespoon olive oil
• 1 1/4 pounds boneless, lamb stew meat, cut into 1-inch chunks
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon hot paprika
• 1/4 (1 oz.) cup garlic cloves, quartered
• 3 cups brown stock
• 1/3 cup red wine
• 1/4 cup dried currants
• 2 cups carrots, diced (1-inch)"
• 1 cup California Black Ripe Olives, whole, pitted
• 1 1/3 cups Israeli couscous*
• 1/4 cup chopped parsley