Moroccan-Style Lamb Shanks with Apricots

2 tablespoons extra-virgin olive oil

1 teaspoon cumin seeds

1 onion, thinly sliced

4 cloves garlic, crushed

1 sweet potato, peeled and diced

2 (1 pound) lamb shanks

1 (14.4 ounce) can chopped canned tomatoes

1 ¼ cups chopped dried apricots

1 ½ teaspoons harissa

salt and pepper to taste

2 tablespoons slivered almonds

1 cup quick-cooking couscous

2 tablespoons extra-virgin olive oil

Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic, and sweet potatoes. Reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don t stick.

Put the lamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture seems a bit dry, add a splash of water. Bring to a boil, then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally.

Heat a small skillet over low heat and add the slivered almonds. Stir and cook until almonds are lightly browned, about 5 minutes. Remove from heat and set aside.

Place couscous in a large bowl and slowly pour in lukewarm water until just covered. Let sit until water is absorbed, about 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.