Lamb-And-Squash Tagine

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1 pound boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes

2 tablespoons all-purpose flour

Coarse salt and ground pepper

1 medium onion, coarsely chopped

2 garlic cloves, chopped

2 tablespoons tomato paste

2 cinnamon sticks

2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks

1/2 cup pitted dried plums (prunes)

1/2 cup fresh cilantro leaves

1 cup whole-wheat couscous, prepared according to package instructions

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