1 Tbsp. olive oil 11⁄4 lbs. boneless, lamb stew meat, cut into 1” chunks 1⁄2 tsp. kosher salt 1⁄2 tsp. hot paprika 1⁄4 cup garlic cloves, quartered (1 oz.) 3 cups brown stock 1⁄3 cup red wine 1⁄4 cup dried currants 2 cups carrots, diced 1” 1 cup ripe (black) olives, whole, pitted 11⁄3 cups Israeli couscous* 1⁄4 cup chopped parsley
Heat oil in a large sauce pot or braising pan over medium high heat. Add lamb, season with salt and paprika and cook for 5-6 minutes stirring occasionally until browned on all sides.
Stir in garlic and continue cooking for 2-3 minutes until golden. Pour in stock, wine and currants and bring to a boil. Turn heat down to a simmer and cook, covered, for one hour.
Add carrots and olives and cook, covered, for 30 minutes.
Uncover, stir in couscous and parsley and cook for 15 more minutes until couscous is tender. Serve immediately.
*Also called Mediterranean couscous. Recipe and photo from the California Olive Industry
Yield: 4 servings