In a small bowl combine 4 tablespoons yogurt, 1 ½ tablespoons mint, salt and pepper, and lemon juice. Set aside.
In a large saucepan, combine the chicken broth, apricots, salt, and ¼ teaspoon cumin. Bring to a boil over high heat. Stir in the couscous, remove from the heat, and cover. Let it sit until all the liquid has been absorbed, timing according to packing direction.
Meanwhile in a bowl combine the lamb, 1 tablespoon of yogurt, the garlic, coriander, and the remaining ¾ teaspoon cumin, 1 teaspoon salt, and ½ teaspoon pepper. Mix by hand making sure you do not overmix the mixture. Shape into 8 equal patties.
Heat 2 tablespoons of the oil in a heavy 12-inch skillet over medium-high heat until hot but not smoking. Add the patties and cook, turning once. Once browned on the outside, slightly pink on the inside remove and place on a cooling rack.
Fluff the couscous with a fork. Mix the remaining oil, and season with salt and pepper.
Divide the couscous and patties among 4 plates. Add a dollop of the minted yogurt on the side and garnish with the remaining mint.