2.Dry-fry spices in a small frying pan, over low heat,stirring, until fragrant. Combine spices, oil, rind and juice in a small bowl; rub all over lamb. Season.
3.Place apricots and raisins in a large oven bag; add lamb, then stock. Tie bag to secure; place bag in a large shallow baking dish. Roast 3 hours, shaking bag gently twice during cooking time.
4.Meanwhile, combine couscous and the boiling water in a medium heatproof bowl, cover; stand 5 minutes or until water is absorbed, fluffing with a fork. Stir in butter and parsley; season.
5.Combine yoghurt, nuts and extra cinnamon in a small bowl.
6.Serve lamb with couscous and yoghurt mixture.
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