Add the lamb stock, bring it to a boil then reduce the heat and cook for 15 minutes.
300 ml lamb stock
Put the couscous in a heat proof bowl, add the lemon zest and juice together with the stock. Cover the bowl with a tight fitting lid or upturned plate and leave it for 5 minutes. Uncover the bowl and fluff the couscous up with a fork and stir through the mint.
250 g couscous, 2 lemons, 450 ml vegetable stock, 4 tablespoon fresh mint
Add the drained chickpeas and apricots to the tagine and simmer for 5 minutes. then serve with the couscous
75 g dried apricots, 240 g chickpeas
Notes
Serving Suggestion
Couscous originates from North Africa as does tagine and is I think the best accompaniment. I like to cook the couscous with some lemon juice to add some flavour. The acidity from the lemon juice contrasts nicely with the fattiness of the lamb.
Storage
You can keep this dish in the fridge for 2 -3 days. The actual tagine can be frozen for 3 - 4 months. Couscous is best eaten fresh, but you can freeze it for 3 - 4 months. Lay the couscous out on a tray and freeze flat for a few hours. When it is frozen, break up the grains and tip into an airtight container. To defrost couscous, put it in a dish in the microwave and add a few spoons of water. Alternatively, heat some oil and a couple of tablespoons of water in a saucepan. Add the couscous and heat it until it has absorbed the water. Fluff up the grains with a fork. When reheating any meat dish, make sure it is piping hot all the way through.