2.Heat oil in tagine or large saucepan, cook lamb, in batches, until browned. Remove from tagine.
3.Cook onion and garlic in same tagine, stirring, until soft. Add spices, cook, stirring, until fragrant. Return lamb to tagine with the water, bring to the boil. Reduce heat, simmer, covered, 20 minutes. Add carrot, simmer, covered, 10 minutes. Add zucchini, chickpeas, juice and honey, simmer, uncovered, about 15 minutes or until lamb is tender and tagine thickens slightly. Season to taste.
4.Meanwhile, combine couscous, butter and the boiling water in large heatproof bowl. Cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in coriander.
5.Serve lamb with couscous.
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