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1
Season the lamb liberally with salt to taste.
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2
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat and brown the lamb lightly in batches, 3 to 5 minutes per side.
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3
Transfer each batch to a 5- to 6-quart slow cooker after it is browned.
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4
Add another tablespoon olive oil to the skillet.
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5
Add the parsnips, sweet potatoes, celery, and onions and saute until lightly browned and barely tender, about 4 minutes.
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6
Stir in the garlic, cumin, coriander, and allspice, and cook until the vegetables are coated and the spices are aromatic, about 1 minute.
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7
Transfer to the cooker.
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8
Add the beef broth to the skillet and heat to boiling, scraping up any browned bits clinging to the bottom of the pan; pour into the cooker.
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9
Add the tomatoes to the cooker, and stir gently to combine.
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10
Add the black pepper, cinnamon stick, and chile pepper, submerging the cinnamon and chile.
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11
Cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 hours on low, until fork-tender.
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12
While the stew is cooking, mix the almonds, lemon juice, and lemon zest in a small bowl.
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13
When the stew is done, remove the cinnamon stick and chile pepper.
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14
Stir in the almond mixture and cook on high until slightly thickened, about 15 minutes.
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15
At the same time, bring the remaining 1 tablespoon olive oil and the water to a boil in a large saucepan.
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16
Stir in the couscous until fully moistened, cover, remove from the heat, and let rest for 5 minutes.
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17
Serve the stew on a bed of couscous and sprinkle with chopped parsley and/or cilantro.
