Ingredients

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3 TBSP extra virgin olive oil, plus extra for serving

1 ½ cups couscous

1 lb lamb shoulder chops (blade or round bone), 1 to 1 ½ inches thick, trimmed and halved

1 onion, chopped fine

1 Tbsp minced garlic

2 Tbsp Honey

1 Tbsp orange zest

1 tsp grated fresh ginger

1 tsp ground coriander

¼ tsp ground cinnamon

1 tsp smoked paprika

½ cup dry white wine

3 cups chicken or veg stock

15 ounce can chickpeas, rinsed

½ cup raisins

2 tsp lemon juice

⅓ cup minced fresh parsley

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1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat 2 tbsp oil in Dutch oven over medium-high heat until shimmering. Add couscous and cook, stirring frequently, until grains are just beginning to brown, 3 to 5 minutes. Transfer to bowl and wipe pot clean with paper towels.

2. Pat lamb dry with paper towels and season with salt and pepper. Heat remaining 1 tbsp oil in now-empty pot over medium-high heat until just smoking. Brown lamb, about 4 minutes per side; transfer to plate.

3. Add onion to fat left in pot and cook over medium heat until softened, about 5 minutes. add garlic sautee 30 sec, Stir in orange zest, ginger, coriander, cinnamon, cayenne, and ⅛ tsp pepper and cook until fragrant, about 30 seconds. Stir in wine, scraping up any brown bits. Stir in broth, honey and chickpeas and bring to boil.

4. Nestle lamb into pot along with any accumulated juices. Cover, place pot in oven, and cook until fork slips easily in and out of lamb, about 1 hour.

5. Transfer lamb to cutting board let cool slightly, then shred into bite-size pieces using 2 forks, discarding excess fat and bones.

6. Stir in couscous and raisins. Cover, turn oven off, place back in oven, and let sit until couscous is tender, about 10 minutes. Add shredded lam, lemon juice, and parsley to couscous and gently fluff with fork to combine. Season with salt and pepper to taste and drizzle with extra oil. Serve.