Lamb With Dates, Apricots, And Saffron Over Couscous

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1 teaspoon olive oil

1 (1-pound) boneless leg of lamb, trimmed and cubed

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 cup chopped onion

1/4 cup fresh orange juice (about 1 large orange)

6 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon saffron threads, crushed

1 1/2 cups fat-free, less-sodium beef broth

1 1/2 cups (1/4-inch-thick) slices carrot

1/2 cup dried apricots, cut into 1/4-inch-thick strips

1/2 cup halved pitted dates

2 tablespoons chopped fresh mint

2 cups hot cooked couscous

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