moroccan-style lamb shanks with apricots

Ingredients

• Servings: 2
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cumin seeds
• 1 onion, thinly sliced
• 4 cloves garlic, crushed
• 1 sweet potato, peeled and diced
• 2 (1 pound) lamb shanks
• 1 (14.4 ounce) can chopped canned tomatoes
• 1 1/4 cups chopped dried apricots
• 1 1/2 teaspoons harissa
• salt and pepper to taste
• 2 tablespoons slivered almonds
• 1 cup quick-cooking couscous
• 2 tablespoons extra-virgin olive oil

Recipe

• 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.