Moroccan-style Lamb

2 lbs. boneless lamb, cut into 3/4-inch cubes
2 large onions, cut into wedges
2 large carrots, cut into 1-inch pieces
3 med tomatoes, chopped
1 can chicken broth
1-1/2 t. ground cumin
1/2 t. ground turmeric
1/4 t. crushed red pepper (optional)
1 10-oz pkg. whole wheat couscous
1/4 C. dried currants, raisins or golden raisins
Plain low-fat Greek yogurt (optional)
snipped fresh mint (optional)

1. In a 3-1/4 or 4-qt slow cooker combine meat, onions, carrots, tomatoes, broth, cumin, turmeric, and if desired crushed red pepper.

2. Cover and cook on low-heat for 6-7 hours or high-heat setting for 3 to 3-1/2 hours.

3. Prepare couscous according to package directions, adding currants to the pan.

4. Using a slotted spoon, transfer meat mixture to a serving bowl; keep warm.  Skim off fat from cooking liquid; pour skimmed cooking liquid over lamb mixture.

5. Using a fork, fluff couscous mixture just before serving.  Serve meat mixture with couscous mixture.  If desired, top each serving with yogurt and mint.

8 servings: 404 calories, 15g fat, 354mg sodium, 40g carbs, 29g protein