For the lamb, combine garlic, olive oil, macadamia nut oil, honey, rosemary, mint, lemon, chile, salt and pepper in a wide, shallow dish. Add lamb, stir to coat, cover and refrigerate up to 8 hours.
For the couscous, bring 1 cup water to a boil in a small pot. Add couscous, apricots, mint, green onions, oil, salt and pepper and cook over medium heat, stirring constantly to ensure couscous does not stick to bottom of pan, for about 2 minutes. Remove from heat, cover and allow to sit for about 7 minutes, while couscous absorbs the remaining water.
Meanwhile, make the stir fry. Heat canola oil in a wok or skillet over high heat until very hot. Add lamb and its marinade and cook, stirring constantly, until lamb is browned, 30 seconds to 1 minute. Transfer lamb to a plate. Add mushrooms and cook for about 2 minutes, until their liquid is released. Add beans and snap peas and cook, stirring frequently, for about 3 minutes, until crisp-tender. Stir in wine, scraping to release browned bits on the bottom of the wok.
Return lamb wok and cook for about 3 minutes, just until lamb is cooked through. Add spinach and cook, stirring constantly, until just wilted, 30 seconds to 1 minute. Serve lamb and vegetables spooned over the apricot couscous.
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