Moroccan Lamb Tagine with Pearl Couscous and Zucchini

Finely chop 80 g yellow onion, mince 2 cloves of garlic, and grate 1 tsp ginger. Finely chop 50 g raw rhubarb and 40 g dried apricots. Slice 150 g zucchini into 1 cm half-moons.

In a small saucepan, bring 150 ml chicken broth to a boil. Add 100 g uncooked pearl couscous and a pinch of salt. Cover, reduce heat to low, and simmer for 10 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 300 g raw ground lamb, breaking it up with a spatula. Cook for 4 minutes until browned, then drain any excess rendered fat from the pan.

Reduce the heat to medium. Stir in the chopped onion, minced garlic, and grated ginger. Cook for 2 minutes until fragrant.

Add 1 tbsp ras el hanout, 1/2 tsp ground cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper to the lamb mixture, stirring constantly for 1 minute to toast the spices.

Pour in 200 g crushed tomatoes, 50 ml chicken broth, the chopped rhubarb, and chopped dried apricots. Bring to a simmer, cover, and cook on medium-low for 10 minutes. The rhubarb will completely break down, naturally thickening the sauce and balancing the lamb's fat.

While the tagine is simmering, heat 1 tbsp olive oil in a separate skillet over medium-high heat. Add the sliced zucchini, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté for 5 minutes until tender-crisp and lightly charred.

Divide the cooked pearl couscous between two plates. Spoon the saucy lamb tagine over the couscous and serve the sautéed zucchini on the side. Garnish with 10 g chopped fresh cilantro.