06 06
YIELD
6 servings
ACTIVE
10 minutes
TOTAL
5 to 6 hours on high or 7 to 9 hours on low
1 LARGE SWEET ONION, SLICED
2 LB BONELESS LEG OF LAMB OR LAMB STEW MEAT, CUT INTO 1½-IN. PIECES, VISIBLE FAT TRIMMED
1 CUP EACH DRIED APRICOTS AND PRUNES
1 TBSP EACH MINCED GARLIC AND PUMPKIN PIE SPICE
1 TSP KOSHER SALT
½ TSP FRESHLY GROUND PEPPER
1 BAY LEAF
1 CAN (14.5 OZ) REDUCED-SODIUM CHICKEN BROTH
1 CAN (6 OZ) TOMATO PASTE
3 MEDIUM SWEET POTATOES, SCRUBBED AND RINSED
1 BOX (10 OZ) WHOLE-WHEAT COUSCOUS
¼ CUP TOASTED SLIVERED ALMONDS (OPTIONAL)
Mix onion, lamb, apricots, prunes, garlic, pumpkin pie spice, salt, pepper and bay leaf in a 4-qt or larger slow cooker. In a bowl, whisk broth and tomato paste until combined; pour into slow cooker. Nestle whole sweet potatoes into stew.
Cover and cook on high 5 to 6 hours or on low 7 to 9 hours until lamb and potatoes are tender.
Remove potatoes with a slotted spoon to a cutting board; discard bay leaf. Cut potatoes into wedges.
Prepare couscous as package directs; serve with stew and potatoes. Serve with almonds if desired.
CALORIES 479 TOTAL FAT 8G SATURATED FAT 3G CHOLESTEROL 90MG SODIUM 822MG
TOTAL CARBOHYDRATES 95G DIETARY FIBER 14G PROTEIN 40G
