1 navel orange
2 tablespoons all-purpose flour
2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
1/2 cup fat-free, lower-sodium chicken broth
2 cups chopped white onion
1 teaspoon pumpkin pie spice
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon saffron threads, crushed
1/4 teaspoon ground red pepper
1 cup pitted dried plums
2 tablespoons honey
3 cups hot cooked couscous
2 tablespoons slivered almonds, toasted


1. Grate rind and squeeze juice from orange to measure 2 teaspoons and 1/4 cup, respectively. Add flour to orange juice, stirring with a whisk until smooth; stir in rind.
2. Heat a large nonstick skillet over medium-high heat. Add lamb; saute 7 minutes or until browned. Stir in broth, scraping pan to loosen brown bits. Stir in orange juice mixture. Stir onion and next 5 ingredients (through red pepper) into lamb mixture. Pour mixture into a 3-quart electric slow cooker. Cover and cook on LOW for 6 hours or until lamb is tender.
3. Stir dried plums and honey into lamb mixture. Cover and cook on LOW for 1 hour or until thoroughly heated. Serve lamb mixture over couscous; sprinkle with almonds.