(3-4 servings)

(Feel free to substitute veal for the lamb)

1 large onion, diced

½ cup orange juice

½ cup beef broth

1 Tbsp grated lemon rind

2 Tbsp honey

1 Tbsp fresh lemon juice

2 tsp bottled, minced garlic

2 tsp grated, peeled ginger

1 ½ tsp salt

1 tsp ground coriander

½ tsp ground cumin

¼ tsp freshly ground black pepper

1kg boneless leg of lamb, trimmed to 1-2cm cubes

2 3-inch cinnamon sticks

1 (6oz) package dried apricots, halved

1 cup couscous

½ cup slivered almonds, toasted

¼ cup chopped fresh parsley (optional)

Combine first 15 ingredients (onion through to apricots) in 4-quart slow cooker.

Cover and cook on HIGH for 1 hour, then cook on LOW for 6 hours. Discard cinnamon sticks.

To cook couscous: first toast almonds, then put almonds and couscous in large bowl or saucepan. Add 1Tbsp of olive oil, cover with slightly less than twice the volume of boiling water, then cover. Let sit for 20 minutes.

Serve meat and sauce over couscous, with parsley if desired.