1–2 tablespoons toasted flaked almonds, to garnish
2 garlic cloves, finely chopped
2 tablespoons finely chopped mint, plus extra leaves to garnish
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1 tablespoon lemon juice
6 tablespoons natural yogurt
1/2 teaspoon harissa
Pour the lamb stock into a saucepan over a low heat, add the sultanas and preserved lemon and heat to an almost simmer. Cover and keep warm.
Make the spicy yogurt paste by mixing together all the ingredients in a small bowl. Add more harissa, if liked.
Slice the lamb fillets in half lengthways, without quite cutting all the way through. Open up the fillets like a butterfly and massage the spice paste into the meat.
Place the couscous, olive oil and a pinch of salt in a large bowl and mix until all the grains are coated in the oil. Stir in the hot lamb stock with the sultanas and preserved lemon, then cover and set aside in a warm place for 12–15 minutes until the couscous is tender and the liquid has been absorbed.
Meanwhile, cook the lamb fillets under a preheated grill for 6–8 minutes, turning once, or until cooked as desired. Leave to rest covered loosely with foil. Heap the couscous onto serving plates, scatter over the mint leaves and top with the lamb. Scatter over the toasted almonds and serve.