Put a medium pan on a medium heat and add 1 tbsp olive oil. Tear the lamb mince into the pan and fry, stirring often, for 5-6 mins till the mince is lightly browned. When you stir the mince, try to break up any large lumps.

While the mince fries, trim and peel the onion. Finely chop it. Trim the carrot and finely chop it (no need to peel). Add the onion and carrot to the browned mince with a pinch of salt and pepper. Fry, stirring occasionally, for 4-5 mins till the veg start to look glossy.

While the mince and veg fry, trim and dice the courgette. Roughly chop the dried apricots. After 4-5 mins, add the courgette and apricots to the pan with 2 tsp ras al hanut. Fry, stirring, for 3-4 mins till the pan is aromatic.

Tip the chopped tomatoes into the pan. Half fill the tin with water (around 200ml) and pour that into the pan. Pop on a lid, bring to the boil and then turn the mince down. Simmer for 20 mins, stirring occasionally, till the sauce has thickened.

While the mince simmers, fill and boil your kettle. Tip the couscous into a heatproof bowl. Pour in 300ml boiling water, swirl with a fork and then cover the bowl with a plate. Set aside to soak for 15 mins. The couscous will absorb the water and become tender.

Strip the mint leaves off the sprigs and finely slice them.

Taste the lamb sauce and add a pinch more salt and pepper if you think it needs it. Drain any excess water off the couscous then divide it between 2 warm plates or bowls. Spoon over the moroccan lamb mince and garnish with the mint and flaked almonds to serve.