Put the lamb in a bowl. Mix the harissa
with 1 tbsp oil, pour over lamb, then mix
well. Cut 4 apricots into quarters, add to
bowl, mixing lightly, then season. Thread
lamb and apricots alternately onto 8 skewers.
Chop the remaining apricots, then put
in a bowl with the couscous, spring onions
and pine nuts. Pour over the boiling stock,
cover and leave to stand for 10 mins until
liquid is absorbed. Fluff up with a fork, add
half the mint, the lemon juice, remaining oil
and seasoning, then mix well.
Stir remaining mint and seasoning into
the yogurt, then scatter with extra mint
if you like. Grill or barbecue skewers
for 6-8 mins, turning, until meat is nicely
browned. Serve with couscous and yogurt.