Lamb Tagine with Olives and Lemon - Fresh-Pressed Olive Oil

Ingredients

• 1/4 cup extra virgin olive oil, plus extra for serving
• 5 garlic cloves, peeled and minced
• Two 2 1/2-inch strips of lemon zest
• 2 teaspoons ground ginger
• 2 teaspoons sweet paprika
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 4 cups water
• 6 large carrots, thinly sliced
• 1 onion, diced
• 2 cups pitted green Picholine olives
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• Pinch of saffron threads, crumbled
• One 3-inch cinnamon stick
• Kosher salt
• 3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
• 1 cup at-leaf parsley, chopped
• 1 cup cilantro leaves, chopped
• 3 tablespoons fresh lemon juice
• Couscous, for serving