1. For the marinade, mix all the dry spices together with 2 tablespoons olive oil, crushed garlic cloves and the chopped coriander.
2. Cut the red and yellow peppers and the red onion into 3cm dice, sauté (shallow fry) gently until soft, in a little sunflower oil. Allow to cool.
3. Divide the diced lamb into 4 equal portions. Soak the wooden skewers in cold water for 30 minutes.
4. Skewer alternate pieces of lamb, peppers, onion and garlic together. Place the kebabs in a suitable dish and pour the marinade over them, refrigerate for 2-3 hours, turning every 30 minutes in order to coat all the kebabs.
5. Squeeze the juice of lemon, finely dice the apricots and chop the mint.
6. Put the Cous Cous in a bowl, season, and add the remaining olive oil and just cover with boiling water. Cover the bowl tightly (to keep in the heat) with cling film and allow the Cous Cous to ‘soak’ for 15 minutes.
7. When the Cous Cous has absorbed the water and cooled slightly, add the apricots, sultanas, lemon juice and mint. Check seasoning.
8. Cook the Lamb Kebabs on the BBQ or Griddle.
9. Place the Cous Cous in the centre of plate, sit the kebab on top and serve.