Heat 2 tablespoons of the oil in a large saucepan. Add the onion and garlic and cook gently for 4 minutes. Stir in the lamb, cayenne, paprika, cumin, coriander, cinnamon, tomatoes, stock, and apricots. Boil, reduce the heat, cover, and simmer for 1 1/2 hours, until the lamb is tender. Put the couscous in a medium bowl, season with salt, and use a fork to mix in the remaining oil. Pour in the water and leave to soak for 5 minutes. Fluff up the couscous, stir in most of the mint, and divide among four bowls, mounding the couscous in the center of each bowl. Add salt and pepper to the soup, then ladle it around the couscous. Sprinkle with the remaining mint.
Reprinted with permission from ©Quintet Publishing Limited, 500 Soups, published by Sellers Publishing click for book review
more soup recipes
chef and cookbook recipes