Method – Lamb Tagine Place the lamb into a large bowl, pour a little olive oil and all of the spices including the fresh thyme, garlic, salt and pepper and mix well with your hands. You can leave this in the fridge to marinate overnight. Heat up a large tagine pot or a large pan with the olive oil and brown your meat all over, add the onions and stir for 1 minute. Pour in the chicken stock along with the honey and the tomato puree, stir well. Cover the pan and turn the heat down to low and simmer for around 2 hours. Around ½ hour before the end of cooking add the dried apricots and cook for the remaining time. Method - Couscous Boil the vegetable stock in a large pot, when the water is bubbling add the carrots and the butter with a little salt and pepper and cook until the carrots are almost tender, add the courgettes and cook for another 5 minutes. Take out the vegetables and transfer onto a warm plate. Pour the couscous into a bowl pour over the vegetable stock that the carrots and the courgettes have been cooking in and cover the bowl with cling film. Save some vegetable stock to serve at the table (bouillon). After 10 minutes with a fork gently fluff up the couscous. Tip the couscous into a serving bowl and arrange the vegetables on top. Serve with your Lamb tagine, you can pour over a little vegetable stock onto the couscous for extra taste.