1. Brown the lamb in a very hot, lidded frying pan in the oil until well browned on all sides.
2. Add the onions, Moroccan seasoning, capsicum, tomato soup, water or stock and the optional raisins. Stir to combine.
3. Cover and simmer gently for 35-40 minutes.
Just before serving prepare the couscous:
1. Pour the boiling water or stock over the couscous. Cover and allow to stand for 5 minutes, or until all of the liquid is absorbed.
2. Fluff with a fork, and stir through the mint or parsley and season to taste.
3. Serve the lamb over the couscous and garnish with fresh herbs if desired.