Slow Cooker Lamb Tagine

For Serving:
1 cup Couscous, prepared according to package instructions
Instructions:
Season lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add lamb and sear until browned on all sides, about 5-7 minutes. Remove the lamb and place it into the slow cooker.
In the same skillet, add onions and garlic, and sauté until onions are softened. Stir in the Ras El Hanout, cumin, and coriander, and cook for another minute until fragrant. Add the diced tomatoes with their juice and scrape the bottom of the skillet to deglaze.
Transfer the onion and tomato mixture to the slow cooker. Add broth, dried apricots,, honey, lemon zest, and lemon juice to the slow cooker, stirring to combine.
Cook on low for 6-8 hours or high for 4-5 hours until the lamb is tender and flavors are well combined.
To serve, fluff couscous with a fork and divide among serving bowls. Spoon the tagine over the couscous and garnish with mint.