Prepare the mise en place: measure spices, chop apricots, thinly slice the onion, chop cilantro, and have the beef strips laid out on a plate. Quick prep keeps cooking swift and prevents overcooking delicate ingredients.

Season the beef: in a bowl, toss the 600 g beef strips with 3 tsp ras el hanout, 1 tbsp olive oil, a pinch of salt and a few grinds of black pepper. Coating the beef with spice and a little oil ensures an even sear and helps the spice bloom when it hits hot fat.

Heat a wide sauté pan or shallow Dutch oven over medium-high heat until shimmering. Add 1 tbsp olive oil and when hot, sear the beef in a single layer for 60–90 seconds per side until browned but still pink inside (work in 2 batches to avoid crowding). Searing creates the Maillard reaction — brown bits (fond) that carry deep savory flavor for the sauce. Transfer seared beef to a plate and set aside.

Lower the heat to medium, add the remaining 1 tbsp olive oil to the same pan and add the 160 g sliced onion. Cook, stirring occasionally, until the onion softens and starts to caramelize, about 6–8 minutes. Sweating and slowly browning the onion builds sweetness and a flavor base that complements ras el hanout.

Sprinkle the remaining 1 tsp ras el hanout over the softened onion and cook for 30–45 seconds, stirring constantly to toast the spice and release its essential oils. Toasting the spice briefly in the pan helps the aroma and flavor bloom without burning.

Deglaze the pan with 120 ml of the beef stock (reserve the remaining 280 ml for the couscous). Pour the liquid around the edge of the pan and scrape up the browned bits with a wooden spoon — this incorporates that concentrated flavor into the sauce. Bring to a gentle simmer.

Return the beef and any accumulated juices to the pan. Add half of the chopped apricots (60 g) so they warm and begin to soften into the braising liquid. Simmer gently for 4–6 minutes: enough to finish cooking the thin strips and allow flavors to marry, but short to keep the beef tender. The apricots will add sweet-fruity counterpoint to the spice and create a glossy pan sauce.

While the beef simmers, make the couscous: bring the reserved 280 ml beef stock to a simmer in a small saucepan with a pinch of salt and 1 tbsp olive oil. Remove from the heat, stir in the 280 g instant couscous and the remaining chopped apricots (60 g). Cover tightly and let rest 5–7 minutes. Using hot stock instead of water gives the couscous a savory depth that ties it to the braised beef.

Fluff the couscous with a fork to separate the grains, then fold in two-thirds of the toasted slivered almonds and most of the chopped cilantro, reserving some for garnish. Fluffing separates the granules so the couscous remains light and not gluey.

Taste the braising liquid and adjust seasoning with salt, pepper, and a tiny squeeze of lemon or a teaspoon of orange zest if using — the acid brightens the dish and balances the sweetness of apricots. If you want a thicker sauce, raise the heat for the last minute to reduce; for a silkier sauce, swirl in a knob of butter off the heat.

To serve, spoon a bed of apricot-studded couscous onto warmed plates. Top with the quick-braised beef and spoon any pan sauce over the top. Scatter the remaining toasted almonds and cilantro over the dish for crunch and freshness. The combination of steaming-hot couscous, glossy spiced beef, tart-sweet apricot and crunchy almonds is what makes this dish sing.

Leftovers & storing: cool completely, store beef and couscous separately in airtight containers in the fridge up to 3 days. Reheat gently on the stovetop with a splash of stock to restore moisture.