Preparation

• Season the lamb on both sides with 3/4 tsp. cumin, 1-1/4 tsp. salt, and 1/2 tsp. pepper. Heat 1 Tbs. of the oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. When the oil is hot, sear the lamb in 2 batches, about 3 minutes on the first side and 2 minutes on the other, until browned and cooked medium rare. Transfer the lamb from the pan to a plate, and set aside, tented with foil.
• Lower the heat to medium low, and add more oil to the pan if it is dry. Add the onion and 1/4 tsp. salt. Cook, stirring occasionally, until the onion is golden and softened, scraping up the bits from the bottom of the pan, about 5 minutes. Add the peppers, eggplant, garlic, 1/2 tsp. salt, and a few grinds of pepper, and stir to combine. Cover and cook until the vegetables are just softened, stirring occasionally, about 6 minutes. Meanwhile, stir the harissa into the chicken stock.
• Add the smoked paprika and the remaining 1-1/4 tsp. cumin to the pan, and cook for about 30 seconds before stirring in the harissa-stock mixture and the couscous. Bring to a boil over medium-high heat, then cover, lower the heat to medium low, and simmer for 10 minutes. Fluff the couscous with a fork, and nestle the lamb back into the pan. Sprinkle with the almonds, drizzle with the lemon juice, and garnish with the cilantro. Serve with Greek yogurt on the side.