0 In a small bowl combine 4 tablespoons yogurt, 1 ½ tablespoons mint, salt and pepper, and lemon juice. Set aside.
1 In a large saucepan, combine the chicken broth, apricots, salt, and ¼ teaspoon cumin. Bring to a boil over high heat. Stir in the couscous, remove from the heat, and cover. Let it sit until all the liquid has been absorbed, timing according to packing direction.
2 Meanwhile in a bowl combine the lamb, 1 tablespoon of yogurt, the garlic, coriander, and the remaining ¾ teaspoon cumin, 1 teaspoon salt, and ½ teaspoon pepper. Mix by hand making sure you do not overmix the mixture. Shape into 8 equal patties.
3 Heat 2 tablespoons of the oil in a heavy 12-inch skillet over medium-high heat until hot but not smoking. Add the patties and cook, turning once. Once browned on the outside, slightly pink on the inside remove and place on a cooling rack.
4 Fluff the couscous with a fork. Mix the remaining oil, and season with salt and pepper.
5 Divide the couscous and patties among 4 plates. Add a dollop of the minted yogurt on the side and garnish with the remaining mint.
