1 1/2 pounds lamb shoulder, trimmed and cut into 1-inch pieces
4 carrots, cut into 1-inch pieces
1 medium onion, chopped
1/2 cup dried apricots, halved
1/2 cup pitted green olives
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
kosher salt and black pepper
1 cup couscous chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving
In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water.
Cover and cook until the lamb and vegetables are tender, on low for 8 hours or on high for 5 hours.
Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb over the couscous with the pistachios, cilantro, and lemon wedges.