Cut the meat from the lamb leg into 3cm cubes.
Peel and finely slice the onion.
Pick the coriander leaves and roughly chop.
Finely dice the figs and apricots.
Heat a large frying pan or wok and add olive oil. Add the lamb cubes and seal until brown on each side then remove from the pan/wok.
In the same pan/wok, sweat the onions. Once transparent, add the honey and the white wine.
Once the wine has almost all evaporated, add the flour and mix well.
Add the nuts and a glass of water. Leave to cook for about 3 minutes until you obtain an even, slightly thick sauce.
Mix the olive oil with the couscous.
Bring the water to the boil and pour over the couscous.
Add the diced fruit.
Cover the bowl with cling film or a tight lid and allow the couscous to absorb the water.
After about 10 minutes remove the film, mix the couscous with a fork and add a knob of butter.
Serve the couscous in a deep plate or bowl and top with the tagine. Sprinkle a few chopped coriander leaves on the top and serve.
«This recipe can also be adapted to make a chicken tagine.»