small handful spinneysFOOD Coriander, leaves picked, to garnish
In a large bowl, coat the lamb with 2 tbsp harissa.
Set a large frying pan with the olive oil over a high heat. Cook the lamb (in batches if necessary) for 12-15 minutes, turning often, until done to your liking.
Transfer to a plate, cover and keep warm in a low oven.
Return the pan to the heat with the cherry tomatoes, remaining harissa and water or stock. Bring to the boil, reduce the heat slightly and simmer for 10 minutes. Crush the cherry tomatoes lightly to create a thick sauce. Stir in the lamb and apricots.
Cook the couscous according to pack instructions. Garnish the tagine with coriander and serve with the couscous.