Apricot-Braised Lamb with Israeli Couscous

Ingredients

• Lamb

  • 1 boneless lamb shoulder roast, about 2 lb (900 g), tied
  • 2 tbsp (30 ml) olive oil
  • 1 large Spanish onion, cut into strips
  • 1 1/2 cups (375 ml) apricot nectar
  • 1 1/2 cups (375 ml) beef broth
  • 1 tsp harissa paste

• Israeli Couscous

  • 1 cup (210 g) Israeli couscous (see note)
  • 2 1/2 cups (625 ml) chicken broth
  • 3 tbsp (45 ml) olive oil
  • 1/2 tsp ground turmeric
  • 2 shallots, chopped
  • 1 clove garlic, chopped
  • 8 cups (175 g) kale, stems removed, chopped
  • 1/4 cup (10 g) cilantro leaves, chopped