Lamb Stew With Carrots, Zucchini, And Cranberries

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1 teaspoon olive oil

Cooking spray

1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces

1 1/2 cups finely chopped onion

2 tablespoons water

2 cups (1/4-inch) diagonally cut carrot

1 2/3 cups water

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1 (10 1/2-ounce) can beef consomme

2 tablespoons honey

1 1/2 pounds zucchini, cut into 1-inch cubes (about 4 cups)

1 cup fresh cranberries

4 1/2 cups hot cooked couscous

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