1. Coat a soup pot with nonstick cooking spray then brown the lamb, onion, and garlic for 8 to 10 minutes over medium-high heat, or until no pink remains in the lamb.
2. Add the crushed tomatoes, broth, mixed vegetables, cinnamon, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for 55 to 60 minutes, or until the lamb is fork-tender.
3. Stir in the couscous and simmer for 4 to 5 minutes, or until the couscous is tender.
NOTE - Couscous is a Moroccan pasta that can usually be found in the pasta and rice section of your supermarket.
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