Slow-Cooker Lamb, Apricot, And Olive Tagine

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1 1/2 pounds lamb shoulder, trimmed and cut into 1-inch pieces

4 carrots, cut into 1-inch pieces

1 medium onion, chopped

1/2 cup dried apricots, halved

1/2 cup pitted green olives

2 cloves garlic, chopped

2 tablespoons all-purpose flour

1 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

kosher salt and black pepper

1 cup couscous

chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving

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