For lamb, combine garlic, olive oil, 1 tablespoon macadamia nut oil, honey, rosemary, 3 tablespoons mint, lemon, chile, 1/2 teaspoon salt and 1/2 teaspoon pepper in a wide, shallow dish. 

Add lamb, stir to coat, cover and refrigerate up to 8 hours.

For the couscous, bring 2 cups water to a boil in a small pot. 

Add couscous, apricots, 3 tablespoons mint, green onions, 1 teaspoon macadamia nut oil, 1/2 teaspoon salt and 1/2 teaspoon 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.