Apricot-Braised Lamb with Israeli Couscous | RICARDO

Ingredients

• 1 boneless lamb shoulder roast, about 2 lb (900 g), tied
• 2 tbsp (30 ml) olive oil
• 1 large Spanish onion, cut into strips
• 1 1/2 cups (375 ml) apricot nectar
• 1 1/2 cups (375 ml) beef broth
• 1 tsp harissa paste
• 1 cup (210 g) Israeli couscous (see note)
• 2 1/2 cups (625 ml) chicken broth
• 3 tbsp (45 ml) olive oil
• 1/2 tsp ground turmeric
• 2 shallots, chopped
• 1 clove garlic, chopped
• 8 cups (175 g) kale, stems removed, chopped
• 1/4 cup (10 g) cilantro leaves, chopped