Lamb Stew With Chickpeas And Pomegranate Molasses

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Cooking spray

2 cups chopped red onion

6 garlic cloves, minced

1/3 cup all-purpose flour (about 1 1/2 ounces)

2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces

1 tablespoon olive oil

1 teaspoon salt, divided

2 tablespoons pomegranate molasses

2 (14-ounce) cans less-sodium beef broth

2 cups (1/4-inch) slices carrot

1 (15-ounce) can chickpeas (garbanzo beans), drained

2 tablespoons chopped fresh mint

1/2 teaspoon freshly ground black pepper

4 cups hot cooked couscous

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