Moroccan Lamb Stew with Couscous

Directions

1. 1
   In a medium sized bowl combine lamb cubes, cumin, ginger and ground cinnamon.In large pot heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, brown lamb cubes on all sides, about 5 minutes, work in batches if needed.
2. 2
   Remove the lamb with a slotted spoon and transfer to a clean plate.Turn down the heat to medium, and 1 tablespoon of olive oil.
3. 3
   Add the onions and garlic, saut until softened, stirring as needed, about 7 minutes.
4. 4
   Add carrots and squash to the pot, cook for 5 min, until the vegetables begin to soften.
5. 5
   Add the tomatoes, orange juice and zest, apricots, 1 cup of beef stock, cinnamon stick and dried bay leaf. Bring the stew to a boil over high heat, stirring gently with a wooden spoon to get up all the brown bits from the bottom of the pot.When the stew comes to a boil, cover and reduce to a simmer over low heat. Cook until the lamb is tender, 1 to 1 hours.
6. 6
   Add olives and lemon zest to the pot. Cook about 10 minutes more.
7. 7
   Serve lamb hot on top of couscous and garnish with chopped parsley and sliced almonds.In a 2 quart saucepan, saut 1 cups couscous with 1 tablespoon olive oil over medium heat until couscous is lightly browned (about 5 minutes). Slowly add 1 cups boiling beef stock and salt, bring to a boil. Reduce heat to medium-low and cover. Simmer for 12 minutes or until liquid is absorbed. Gently separate couscous with a fork.
8. 8
   Combine mint leaves and lemon zest with couscous right before serving.