* 1 Tbsp. olive oil * 1 1/4 lbs.boneless,lamb stew meat,cut into 1-inch chunks * 1/2 tsp. kosher salt * 1/2 tsp.hot paprika * 1/4 c. (1 oz.) garlic cloves, quartered * 3 c. beef stock * 1/3 c. red wine * 1/4 c. dried currants * 2 c. diced carrots (1-inch) * 1 c. olives, whole, pitted * 1 1/3 c. couscous * 1/4 c. chopped parsley
What to do:
1. 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. 2. Stir in garlic and continue cooking for 2-3 min. until golden. 3. Pour in stock, wine and currants and bring to a boil. Turn heat down to a simmer and cook, covered, for one hour. 4. Add carrots and Olives and cook, covered, for 30 min. Uncover, stir in couscous and parsley and cook for 15 more minutes until couscous is tender. Serve immediately.