Dice onion. Mince garlic and ginger. Measure out spices into a small bowl or plate. Roughly chop apricots. Remove stem end of carrot, cut in half lengthwise and chop carrot into thin half moons. Peel and chop sweet potato into 1/4” cubes. Drain and rinse chickpeas. Roughly chop spinach.

Heat 2 teaspoons olive oil in a large pot over medium heat. Add onion and sauté until starting to brown, about 8-10 minutes .

Add ground lamb and cook until browned about 8 minutes , breaking apart with wooden spoon as you go.

Stir in garlic, ginger, spices, apricots, carrot, sweet potato, diced tomatoes and broth. Scrape bottom of pot with spoon to release stuck on bits. Stir in chickpeas and let simmer until flavours are well combined and sweet potato is cooked through, 8-10 minutes .

Stir in chopped spinach and turn off heat.

Bring 1 cups water to a boil in a pot or kettle. Combine couscous and water in a pot or bowl and cover with a lid or plastic wrap. Let sit 10. minutes.

Finely chop parsley. Thinly slice green onions. Add 1 tablespoon olive oil, parsley, chopped green onion and 1/2 teaspoon salt to cooked couscous Mix gently with a fork.

Serve stew over couscous, top with yogurt, chopped nuts.