Moroccan-Inspired Tagine of Braised Lamb and Chickpeas with Couscous

Cut the lamb leg into 1-inch cubes and pat dry. Season heavily with salt and pepper.

In a heavy-bottomed tagine or Dutch oven, sear the lamb over medium-high heat until deeply browned on all sides, then remove.

Add finely minced shallots and garlic to the rendered fat, sautéing until fragrant and translucent.

Stir in diced Roma tomatoes, scraping up the browned bits from the bottom of the pot. Return the lamb to the pot.

Add just enough water to cover the lamb. Cover and braise on low heat for 90 minutes until the meat is fork-tender and the sauce has reduced to a rich glaze.

While the meat braises, prepare the couscous by pouring boiling water over it in a 1:1 ratio, covering tightly for 5 minutes, then fluffing with a fork.

Stir the honey into the tagine in the final 10 minutes of cooking to balance the savory depth with a touch of sweetness.

Serve the braised lamb over a generous bed of fluffy couscous, garnished with fresh herbs.