- 2 tablespoons extra-virgin olive oil
- 2 1/2 pound lamb stew meat, trimmed of excess fat
- 1/2 teaspoon fine sea salt
- 1 yellow onion, chopped
- 2 teaspoons pimentón (Spanish smoked paprika)
- 4 cups low-sodium chicken broth, divided
- 1 cup pitted black olives, such as Kalamata
- 2 (15-ounce) cans garbanzo beans (also called chickpeas), drained and rinsed
- 1 small lemon, halved, thinly sliced, seeds removed
- 1 (12-ounce) box whole wheat couscous, prepared
- 1/4 teaspoon ground black pepper
Deglaze the skillet with 1 cup broth then transfer contents of the skillet to the pot with lamb. Add remaining broth, 1/2 cup water, olives, garbanzos, lemon, salt and pepper to pot and bring to a boil. Cover, reduce heat and simmer until lamb is tender, about 1 hour. Uncover and continue simmering until thickened, about 30 minutes. Season to taste, and serve over generous portions of prepared couscous.
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