Spicy Lamb Stew With Parsnips And Figs

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3 tablespoons olive oil, divided

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

1 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 1/2 cups chopped onion

2 cups (1-inch-thick) slices parsnip

2 teaspoons ground cumin

1/2 teaspoon garam masala

1 cup ruby port or other sweet red wine

1 teaspoon chile paste with garlic

12 small dried figs, halved (about 5 ounces)

1 (14-ounce) can less-sodium beef broth

1 3/4 cups water, divided

2 teaspoons cornstarch

1 cup uncooked couscous

Chopped fresh parsley (optional)

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