Strip leaves from the rosemary sprig and mix with lamb, apricots, courgettes, and olive oil.
Marinate the lamb mixture in the fridge for at least 30 minutes.
Boil the lamb stock and pour it over the couscous in a bowl.
Cover the couscous with cling film and allow it to sit for five minutes.
Stir red onion, parsley, and raisins into the couscous and season with salt and pepper.
Skewer the lamb, courgette, and apricots onto the rosemary stalk.
Cook the kebab on a medium-hot griddle pan until browned and cooked through.
Serve the kebab over the couscous and finish with a drizzle of olive oil.