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Original recipe yields 2 servings
- Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic, and sweet potatoes. Reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick.
- Put the lamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture seems a bit dry, add a splash of water. Bring to a boil, then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally.
- Heat a small skillet over low heat and add the slivered almonds. Stir and cook until almonds are lightly browned, about 5 minutes. Remove from heat and set aside.
- Place couscous in a large bowl and slowly pour in lukewarm water until just covered. Let sit until water is absorbed, about 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.
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Per Serving: 1249 calories; 54.6 119.5 70 179 811 Full nutrition
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