Preheat and prep: Preheat the oven to 220°C / 425°F for the carrots — a hot oven caramelizes the outsides quickly while keeping the centers tender. Pat the beef medallions dry with paper towels and season lightly with salt and pepper — dryness ensures a good sear (moisture = steaming, not browning). Trim carrots and toss with 4 tsp olive oil and a pinch of salt; spread in a single layer on a rimmed baking sheet.

Roast the carrots: Put the carrots in the hot oven and roast for 18–22 minutes, turning once halfway through. High heat concentrates their natural sugars and gives slight char, creating a sweet counterpoint to the braised beef.

Build the spice base: While carrots roast, warm a large heavy skillet (cast-iron or stainless) over medium-high heat. Add 2 tbsp extra-virgin olive oil and swirl to coat. Add the sliced onion and a pinch of salt and cook 5–7 minutes until soft and beginning to brown at the edges — browning develops savory complexity (Maillard reaction) that will flavor the braise.

Toast the spices and aromatics: Push the onion to one side, add the remaining 2 tbsp oil if the pan looks dry, then add the minced garlic, ground cumin, cinnamon and smoked paprika. Toast for 20–30 seconds until fragrant — toasting blooms the spices and brightens their oils. Stir into the onions so the flavor distributes evenly.

Add tomato paste and deglaze: Stir in the tomato paste and cook 1 minute, pressing it into the pan so it darkens slightly — lightly caramelized tomato paste adds sweetness and depth. Pour in 120 ml (1/2 cup) of the beef stock to deglaze, scraping up any browned bits; those fond bits are concentrated flavor.

Brown the beef quickly: Increase heat to medium-high. Add a single layer of beef medallions to the pan (don’t overcrowd; do in batches if necessary). Sear 1–1.5 minutes per side just until a rich brown crust forms — you’re not cooking them through now, you’re building flavor. Remove and set aside on a plate.

Assemble the braise: Return all seared medallions to the pan. Pour the remaining beef stock (to reach 480 ml total) over the meat, add the drained chickpeas (if using), and bring to a gentle simmer. Reduce heat to medium-low, cover partially, and braise 8–12 minutes depending on thickness — this short braise finishes cooking the thin medallions while allowing the sauce to reduce and concentrate. The goal is tender, not fall-apart.

Finish the couscous: While the braise simmers, bring 480 ml (same volume as stock used in pan? No — for couscous use 1 1/3 cups couscous; here follow package directions) — Bring 1 1/3 cups (about 320 ml) water or 1 1/3 cups beef stock/water mix to a simmer in a small pot. If using saffron, crush the threads between your fingers into a small bowl and bloom them in 2 tbsp hot water for 5 minutes to release color and aroma (or stir 1/2 tsp turmeric into the hot water). Add the instant couscous and a pinch of salt, remove from heat, cover tightly, and let sit 5 minutes. Fluff with a fork and drizzle 1 tsp olive oil over to keep grains separate.

Check seasoning and reduce sauce: Uncover the braise and turn up the heat for 1–2 minutes if the sauce needs to thicken. Taste and adjust salt and pepper. If the sauce is too thin, remove the meat and simmer the sauce until it is glossy and coats the back of a spoon; then return the medallions briefly to rewarm.

Plate and finish: Spoon saffron couscous onto warmed plates, mound braised beef and chickpeas over the top, and arrange roasted carrot batons alongside. Scatter the chopped cilantro and parsley over everything and finish with a crack of black pepper and a tiny drizzle of extra-virgin olive oil for sheen. The bright herbs cut through the richness and lift the flavors.

Rest and serve: Let the plated beef rest 2 minutes before serving so juices redistribute and the sauce clings to the meat. Serve immediately while warm.