Couscous with Lamb and Olives

Couscous with Lamb and Olives

Yield: 4 servings

1 Tbsp. olive oil
11⁄4 lbs. boneless, lamb stew meat, cut into 1” chunks
1⁄2 tsp. kosher salt
1⁄2 tsp. hot paprika
1⁄4 cup garlic cloves, quartered (1 oz.)
3 cups brown stock
1⁄3 cup red wine
1⁄4 cup dried currants
2 cups carrots, diced 1”
1 cup ripe (black) olives, whole, pitted
11⁄3 cups Israeli couscous*

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