Tzatziki and harissa sauce are optional to serve with the above.
Combine all the marinade ingredients and immerse the tenderloins into it, massaging the meat a little. Cover with a clingfilm and refrigerate for a few hours or overnight.
For the couscous, heat up the stock to boiling point then pour it over the couscous, butter and apricots. Cover and check on it in 5 minutes by which time the stock should be absorbed. During this time, toast the almonds in a dry frying pan for a few minutes. Then combine the almonds, herbs, pistachios, cinnamon, chickpeas, couscous and olive oil. Cover until required.
When you are ready to eat, heat up a little olive oil in a frying pan and cook your lamb tenderloins for around 5 minutes, turning them every now and then. This will result in a pink finish. Cook them longer if you require.