Bake the Onion: Preheat the oven to 180°C. Place the thinly sliced onion in a shallow baking dish, drizzle with the olive oil, and toss until the onion is coated. Bake for 10 minutes, allowing the onion to soften. Season the Lamb: While the onion bakes, cut the lamb fillets into 2cm cubes and season with sea salt and pepper.
Add the Lamb and Spices: Remove the baking dish from the oven and add the seasoned lamb, ras el hanout or Moroccan spices, and cinnamon quills.Toss everything together so the lamb and onion are evenly coated with the spices. Bake the Lamb: Return the dish to the oven and bake for 20 minutes, allowing the lamb to cook with the seasoned onion and cinnamon.
Add the Couscous: Remove the dish from the oven and sprinkle the couscous evenly over the lamb mixture. Pour in the chicken stock and stir to combine the ingredients. Bake the Couscous: Cover the baking dish with foil and return it to the oven for 10 minutes, allowing the couscous to absorb the stock.
Add the Apricot, Coriander, and Chickpeas: Remove the foil and stir in the chopped dried apricots, chopped coriander leaves, and rinsed, drained chickpeas until evenly distributed throughout the couscous.
Stand to Warm Through: Cover the dish loosely with foil and let it stand for 5 minutes so the added ingredients can warm through.
Finish and Serve: Scatter the extra whole coriander leaves over the finished couscous and serve immediately with lemon wedges.
