Recipe for Middle Eastern Lamb Stew in a Crock-Pot on Couscous 
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Yield:
4
Ingredients:
Amount Ingredient
4 x garlic cloves quartered
1 lb lean lamb cubed
1 tbl lemon pepper
1/4 tsp salt
1 med onion thinly sliced
1 med green pepper cut into 2-inch-long thin strips
1 x 28 ounce can whole tomatoes and juice broken up into pieces
1/2 cup dry red wine
1 tbl Worcestershire sauce
2 x bay leaves
1 tsp sugar
1 tsp dried oregano leaves crushed
1/2 tsp ground coriander
1/2 tsp ground allspice
1/2 tsp paprika
2 cup fat-free chicken or beef stock
1/4 tsp salt
1/2 tsp freshly ground black pepper
2 tsp extra-virgin olive oil
Instructions:
Instructions: 1. Spray a large skillet with a nonstick vegetable cooking spray. Put the garlic in the skillet and cook over medium-high heat just until the garlic starts to sizzle. Add the lamb and cook, stirring frequently until browned, about 2 to 3 minutes.

2. Put the browned lamb and all remaining stew ingredients into a crockpot. Mix well and cook on low for 8 hours.

3. To make the couscous, put the stock, salt, pepper and olive oil in a saucepan and bring to a boil. Stir in the couscous, cover tightly and allow to stand for 5 minutes, or until all of the liquid is absorbed.

4. To serve, divide the couscous into 4 large bowls and spoon the stew over the top.

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