Cut the lamb into bite sized pieces. Discard any large pieces of fat. Keep any bones with meat on them – they can be cooked in the stew.
Heat the olive oil in a dutch oven or large pot with a lid. When the oil is hot, add the lamb pieces and bones in batches and brown them on all sides.
When all the lamb is browned, return the pieces to the pot and add the chopped onion, garlic, cinnamon, cumin, coriander, black pepper, salt, red pepper flakes, and apricot preserves. Stir and cook until the spices release their fragrance and the onions soften slightly – about three minutes.
Add the chicken stock and the garbanzo beans. Reduce the heat to a simmer and cover the pot.
Cook on low heat for about 1 1/2 to 2 hours until the lamb is very tender.
Add a little more broth if needed along the way to keep all of the ingredients covered.
Once the lamb is tender, add the dried prunes and continue cooking for another 15 to 20 minutes.
Meanwhile, cook the couscous according to package directions.
Serve the lamb and sauce over the couscous and garnish with fresh parsley.