Fill an enameled cast iron dutch oven ⅔rds full with water and bring to a boil. Use a small knife to cut an “x” through the skin on the bottom of the tomatoes. Place in the pot of boiling water and blanch until the skin starts to peel back from the ‘x’ cuts on the bottom of the tomatoes. Remove with a slotted spoon and set aside to cool. Dump the boiling water and put the dutch oven back on the stove.

When the tomatoes are cooled, carefully peel off the skins & cut the tomatoes into a small dice. Set aside.

Next, add two tablespoons olive oil to the dutch oven and warm over medium-high heat. Sprinkle the stew meat generously with kosher salt and ground black pepper. Add to the pot and cook, turning occasionally, until nicely browned on all sides, about 10-15 minutes. When done, use a slotted spoon to remove to a plate and set aside.

Reduce the heat to medium and add the onion, carrots, garlic, ginger, cumin, turmeric, and cinnamon sticks to the pot. Stir to combine and cook, stirring occasionally, until the onion is softened and golden brown, about 8-10 minutes.

Add the beef back to the pot and stir in the wine. Increase the heat to bring to a simmer and cook for about 3 minutes to let some of the alcohol cook off. Add the tomatoes, 4 cups (1 quart) chicken stock, ½ cup chopped parsley, and ½ cup of chopped cilantro. Bring to a simmer again, cover, and let simmer lightly for about 1 ½ hours, until the beef is just tender.

Add the apricots and honey to the pot, and cook covered for another 30 minutes, until then beef is meltingly tender. Scoop out the cinnamon sticks and discard. Stir in the chickpeas, and season the tagine to taste with salt and pepper.

While the tagine is in its last 30 minutes of cooking, prep the couscous. Put the dried couscous in a heatproof bowl. Place the other quart of chicken stock in a saucepan and bring to a boil. Turn off the heat, and pour the broth over the couscous. Cover with a plate or lid or foil and let the couscous absorb the liquid for about 30 minutes. Remove the lid, fluff with a fork, and stir in the almonds and 2 tablespoons chopped parsley.

To serve, spoon some couscous into a bowl and ladle a few scoops of tagine on top. Sprinkle with chopped cilantro & enjoy.