Lamb and Apricot Tagine with Couscous & Almonds

Start by boiling water for the stock and couscous (500ml for each stock cube, and around 70ml per person for the couscous). Dissolve the stock cube in the boiling water. Meanwhile, finely slice the red onion and garlic, juice the orange, and slice and season the lamb.

Heat olive oil in a saucepan and brown the lamb. Once browned, transfer it to a plate to rest.

In the same saucepan, sauté the sliced onion and garlic until they start to soften.

Add the stock, orange juice, cinnamon, and honey to the saucepan. Season with salt and pepper, bring to a boil, then reduce heat and let it simmer.

Add the apricots and two-thirds of the almond flakes to the saucepan. Gradually stir in the tomato paste until the sauce thickens.

Return the lamb to the saucepan, mixing it into the tagine.

In a separate large serving bowl, combine the couscous and boiling water. Cover and set it aside. After a few minutes, fluff the couscous with a fork.

Distribute the couscous among serving plates, top it with the tagine, and garnish with fresh coriander and remaining almond flakes. Serve hot.