Finely dice the shallots and chop the garlic.
In a large bowl combine half of these with the lamb mince and spices, add one egg and mix until all ingredients are blended, if too dry, you can add the second egg but being careful not to make it too runny.
form golf sized balls and fry on a hot pan with a drizzle of oil until seared and a nice brown crust is formed.
Remove meatballs and in the same pan fry the remaining shallots and garlic and cook for a minute or two or until they become translucent. Add the spices and apricots and mix well.
Now add the tinned tomatoes and stir to deglaze all solids from the pan and breaking large chunks, let it simmer for a few minutes.
In the meantime, bring the water to a boil, add this to the couscous and cover tightly with cling film to avoid steam escaping. Let it rest for 5 minutes.
Check seasoning on the meatball sauce and adjust if necessary, add flaked almonds and remove from heat.
Fluff cous cous with a fork and add orange blossom water, salt, pepper and olive oil and mix well.
Spoon a base of cous cous in the plate, top with the meatballs and a generous amount of sauce, finish with a handful of fleshly chopped coriander.
«For an added layer of flavour, substitute water with vegetable or chicken stock to hydrate the couscous.»