Lamb Tagine

1 can (14.5-oz) low-sodium chicken broth

1 can (6-oz) tomato paste

1 tbsp. pumpkin pie spice

Kosher salt and pepper

2 pounds boneless leg of lamb or lamb stew meat, trimmed and cut into 1 ½-in. pieces

2 cloves garlic, finely chopped

1 large sweet onion (such as Vidalia), sliced

1 cup dried apricots

1 cup prunes

3 medium sweet potatoes, scrubbed and rinsed

1 box(es) (10-oz) whole-wheat couscous

Preparation:

In a 5- to 6-qt slow cooker, whisk together the chicken broth, tomato paste, pumpkin pie spice, 1 tsp. salt and ½ tsp. pepper. Mix in the lamb, garlic, onion, apricots, prunes, nestle the sweet potatoes among the lamb and vegetables. Cook, covered, until the lamb is tender, 7 to 8 hours on low or 5 to 6 hours on high. Ten minutes before serving, cook the couscous according to package directions. With a slotted spoon, transfer the potatoes to a cutting board; cut into wedges. Serve the lamb stew over the couscous with the sweet potatoes. Serves: 6.