1. To make the chermoula,place all the ingredients in a blender and blitz to a paste.
2. Marinate the lamb in the chermoula for 30 minutes,then remove using a slotted spoon. Reserve the marinade.
3. Place a large pot (one with a tight lid) on medium-high heat. Pour in the olive oil and,when hot,add the lamb. Cook for about 5 to 8 minutes until it's well coloured.
4. Add the carrots,radishes (halve depending on size),honey and lemon juice to the pot,along with the remaining marinade and about 500ml of water. It should just about cover the lamb. Turn down the heat to a very gentle simmer,pop the lid on and cook for about 40 minutes.
5. Add the dates and olives and cook for a further 10 minutes.
6. Remove from the heat and rest for 10 minutes.
7. Place some cooked cous cous in four bowls and spoon over the lamb and vegetables,getting the right share of each ingredient in each serve. Sprinkle with cinnamon,sesame seeds and toasted almonds and serve.
Tip:To make saffron water,dry half a teaspoon of saffron threads in a warm skillet,crush to a powder with the back of a spoon and add to one cup of boiling water. Leave for 20 minutes. Store any extra in the fridge for up to a week,or place in ice-cube trays and freeze.