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Preheat the slow cooker on the high setting.
Put the lamb into the slow cooker. Add the harissa paste, garlic, spices, salt and pepper and mix well. Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid.
Leave the tagine to cook on high for 6–8 hours, or on low for 8–10 hours.
Put the couscous into a large bowl, add the lemon zest and juice, ground cumin, smoked paprika, onion and peppers and stir well. Add the chicken stock cube and pour over 250ml/9fl oz boiling water. Cover with cling film and leave for 10 minutes.
Use a fork to fluff up the couscous, then stir through the cherry tomatoes and mint.
Serve the tagine with the couscous, top with a dollop of yoghurt and finish with a scatter of chopped coriander.