In a large bowl, toss the lamb with flour, 1 Tbsp Morocco spice and 1 tsp kosher salt until coated. Coat a large skillet with a drizzle of canola oil and heat over medium-high heat. Once hot, add the lamb and sear until golden brown on all sides, about 3-4 minutes per side. \nCarefully transfer the lamb to the bowl of a 6-quart slow cooker. Add the tomato paste and ¼ cup of the broth to the pan used to cook the lamb and cook over medium heat, whisking to combine. Let cook until deep red and slightly thickened, about 2 minutes. Add to the slow cooker bowl. Add in the carrots, sweet potato, garlic, remaining stock, remaining 1 Tbsp Morocco spice and mix to combine. \nCover and cook on high for 3-4 hours or low for 6-7 hours, until the meat is tender. Remove the lid and stir in apricots, olives and chickpeas. Cover and continue cooking on low for about 1 hour more. Season to taste with salt. \nSpoon lamb stew on top of cooked couscous, if desired. Top with fresh mint leaves and toasted almonds.