1.Preheat oven to 160°C/325°F.
2.Dry-fry spices in small frying pan, stirring, until fragrant. Combine spices, oil, rind and juice in small bowl; rub mixture all over lamb; season.
3.Place apricots and raisins in large oven bag; add lamb, then stock. Tie bag to secure; place bag in large shallow baking dish. Roast 3 hours, shaking bag gently twice during cooking time.
4.Meanwhile, combine couscous and the boiling water in medium heatproof bowl, cover; stand 5 minutes or until water is absorbed, fluffing with fork occasionally. Stir in butter and parsley; season to taste.
5.Combine yoghurt, nuts and cinnamon in bowl.
6.Serve lamb with couscous and yoghurt mixture.