Fill your kettle and boil it. Quarter the dried apricots and pop them in a heatproof jug. Crumble in the stock cube. Pour in 450ml boiling water and stir to dissolve the stock cube. Set aside.

Place a large pan or a casserole dish on a medium heat for 2 mins. Add ½ tbsp olive oil and the lamb. Fry, turning once or twice, for 8 mins till the lamb is browned all over.

While the lamb fries, peel and finely chop the onion. Halve the pepper, scoop out the seeds and white pith, then roughly chop it. Peel the sweet potato and dice it into chunks around 1cm across.

When the lamb is browned, scoop it out of the pan and set aside on a plate. Add another ½ tbsp oil and the chopped veg. Season with a pinch of salt and fry, stirring often, for 5 mins till the veg start to look glossy.

While the veg fry, finely chop the parsley stalks. Set the leaves to one side. Stir the chopped parsley stalks, 1 tbsp ras al hanut and 1 tsp turmeric into the veg. Tip the lamb back into the pan, pouring in any resting juices from the plate. Cook, stirring, for 2 mins.

Pour the apricot stock into the pan. Pop on a lid, bring to the boil, then turn the heat down and simmer for 25 mins till the lamb is tender when pressed with a fork. Stir every so often to stop the tagine from sticking.

While the tagine simmers, tip the couscous into a heatproof bowl. Pour in 300ml boiling water. Stir with a fork, then cover the bowl with a plate and set aside for 15 mins to soak. The couscous will soak up the water and become tender.

Taste the tagine and add a pinch more salt if you think it needs it. Fluff the couscous up with a fork and divide between 2 warm plates or bowls. Top with the lamb and apricot tagine and garnish with the parsley leaves to serve.