Moroccan Lamb Stew with Couscous


Morrocan Lamb Stew:

1½ pounds lamb shoulder, in 1-inch cubes
1 teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon ground cinnamon
3 tablespoons olive oil
1 yellow onion, finely chopped (about 2 cups)
2 cloves garlic, thinly sliced
1 cup carrots, cut into ½-inch rounds
1 ½ cups butternut squash, cut into ½-inch cubes
28 ounce canned diced tomatoes, with juice
1 orange, zested and juiced
5 dried apricots, cut into small cubes (about ¼ cup)
1 cinnamon stick
1 bay leaf
1 cup beef stock or broth
1 cup pitted green Moroccan (or other) olives, chopped
Freshly grated lemon zest from half a lemon
Salt, as needed
Freshly ground black pepper, as needed
Chopped parsley for garnish
Sliced almonds, for garnish


1⅓ cups couscous
1 tablespoon olive oil
1 cinnamon stick
1 dried bay leaf
1 ¾ cup boiling beef stock or broth
½ teaspoon salt
8 mint leaves, thinly sliced
Grated lemon zest from half a lemon