Lamb Tagine with Olives Preserved Lemon and Couscous

Ingredients

• 1 1/2 cups (12 fl. oz./375 ml) reduced-sodium chicken broth
• 1/2 tsp. saffron threads
• 2 lb. (1 kg) boneless lamb shoulder, trimmed and cut into 1-inch (2.5-cm) chunks
• Kosher salt and freshly ground pepper
• 2 Tbs. olive oil
• 1 white or yellow onion, finely chopped
• 1 tsp. ground ginger
• 1/2 tsp. sweet paprika
• 1/2 tsp. ground cumin
• 2 garlic cloves, minced
• 1 bay leaf
• 12 mild green olives, such as Lucques or Picholine
• 1 preserved lemon, diced
• 2 Tbs. coarsely chopped fresh flat-leaf parsley (optional)

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