Moroccan Lamb Tagine with Couscous - Sheridan Fruit Co.

Ingredients

• 2 tbsp olive oil
• 1-1.5 # lamb top round or boneless leg cut into large cubes (1/4-1/3 inch)
• 1 ea Preserved Lemon, quartered and sliced lengthwise into strips
• 2 ea med size carrots, peeled and cut into sliced or oblique cut
• 1 cup Kalamata Olives, pitted
• 2 ea med size orange sweet potatoes, peeled and cut into large dice
• 1 large yellow onion, peeled, medium dice
• ½ cup red wine
• 1 quart chicken or lamb stock
• 1 tbsp ground turmeric
• 1 tsp ground coriander
• 2 tsp ground ginger
• 2 tsp ground cumin
• Salt and pepper to taste
• 1 bunch cilantro, rinsed, spun and chopped for garnish
• 4 cups water
• 4 cups couscous
• 1 tsp salt
• 1 tsp pepper
• ½ tsp cinnamon