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

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 1 cup couscous

Directions
1.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, ¼ teaspoon pepper, and ½ cup water.
2.Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
3.Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.