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Combine couscous, water and 1 teaspoon oil in a small pot and bring to a boil. Cover, remove from heat and set aside.
In a bowl, toss beef with flour, cumin, ginger, cinnamon, 1/4 teaspoon salt and cayenne. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef and cook for 2 minutes. Remove to a plate with a slotted spoon. Pour remaining 1 tablespoon oil into the skillet and add onion; cook 2 minutes. Stir in tomato sauce, broth, chickpeas, apricots and dates. Bring to a simmer. Reduce heat to medium-low and cook 10 minutes. Stir in cooked beef, parsley and remaining 1/4 teaspoon salt. Serve over fluffed couscous and garnish with almonds.