Put 8 wooden skewers into water and soak for at least 15 minutes to prevent them from burning.
Meanwhile, put the steak mince in a large bowl along with 3 tablespoons of the tagine paste, the garlic and the breadcrumbs. Season well and mix thoroughly to combine.
Divide the mixture in to 8 balls. Using your hands, work each ball into a sausage shape around each of the skewers. Chill the skewers in the fridge for 5 minutes to firm up.
Preheat the grill (or barbecue) to high. Place the skewers under the hot grill for 12-15 minutes and grill, rotating every 3-4 minutes until they are crispy on the outside and cooked through.
Meanwhile, put the cous cous and the remaining tagine paste into a large bowl. Pour over the hot stock and stir briefly. Cover with clingfilm and set aside for 10 minutes until the stock has been absorbed.
To serve, fluff up the cous cous grains with a fork and stir in the apricots, almonds and mint. Divide between serving plates along with the skewers, and a tablespoon of tzatziki on the side.