Combine spices, ¼ tsp salt, and 1 Tbsp of the oil in a large bowl. Add lamb, coat with spice paste, then set aside while you prepare the couscous.
Roughly chop the dates, place in a small bowl, and pour over ½ cup boiling water.
Quarter zucchini lengthwise and thinly slice. Drizzle remaining 1 Tbsp oil into a saucepan over medium-high heat. Add zucchini and sauté for 2 - 3 min, until just golden.
Add chickpeas and couscous to the zucchini, stir to combine, and remove from heat. Pour over 1 cup hot water, stir again, and immediately cover pan. Set aside, covered, for 10 min.
Heat a large wok or heavy-based skillet over medium-high heat. Add 1 Tbsp oil to the pan along with the onion, carrot and capsicum. Cook, stirring regularly, for 3 – 4 min, until vegetables just begin to char.
Push veggies to one side of the pan, add marinated lamb strips, and cook a further 2 - 3 min until meat is golden. Add dates and soaking water to the pan, toss to combine, and remove from heat.
Fluff vegetable couscous with a fork and season to taste with salt and pepper. Serve lamb stir fry with couscous, fresh coriander, and lemon.
Tips
To make your own Moroccan Spice Blend: in a small lidded jar combine 1 tablespoon sweet paprika; 1 teaspoon each ground turmeric, cinnamon, ginger; 1/2 teaspoon each ground black pepper, coriander, cumin, and chilli powder. Shake well and use 1 tablespoon for the above recipe. Store the remainder in the pantry.
