Seared Lamb With Golden Israeli Couscous

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2 tablespoons olive oil

3 lamb shoulder steaks (1 inch thick; about 2 pounds total)

1 teaspoon paprika

1/2 teaspoon ground cinnamon

kosher salt and black pepper

1 medium onion, chopped

1 1/4 cups Israeli couscous (also labeled pearl couscous)

1/2 cup dried apricots, quartered

1 large pinch saffron (optional)

4 cups baby spinach (about 4 ounces)

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