<http://schema.org/recipeInstructions>
" In 12-inch skillet, heat oil on medium-high until very hot. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to skillet in 3 batches, and cook 5 to 6 minutes per batch or until lamb is browned on all sides, stirring occasionally and adding more oil if necessary. With slotted spoon, transfer lamb to medium bowl once it is browned. After all lamb is browned, add broth to same skillet and heat to boiling on high, stirring to loosen any browned bits. Boil 1 minute. Meanwhile, in 6- to 6 1/2-quart slow cooker bowl, combine onion, garlic, sweet potatoes, parsnips, apricots, coriander, cumin, and cinnamon. Top with browned lamb, any juices in bowl, and broth mixture; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours. After lamb has cooked 8 hours, prepare couscous as label directs. Keep warm until ready to serve. Skim and discard fat from cooking liquid. Reserve 1/4 cup chopped olives; stir remaining olives into lamb mixture in slow cooker. To serve, divide couscous among serving bowls; spoon lamb tagine over couscous and sprinkle with reserved chopped olives. Garnish each bowl with cilantro leaves. Makes about 12 cups."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30056/lamb-root-vegetable-tagine-recipes/>