Heat the oil in a large saucepan and sauté the onion for 5-10 minutes, adding the garlic and spices for the last minute.
Pour in the tomatoes and 400ml of the hot stock. Add the honey and apricots, bring to a simmer and cook for 10 minutes.
Stir through the chickpeas and lamb and cook for a further 5 minutes, stirring in the spinach for the last 2 minutes.
Meanwhile, put the remaining stock in a pan and bring to the boil. Remove from the heat, tip in the cous cous and cover with a lid. Let sit for 10 minutes then fluff up the grains using a fork. Stir through the chopped parsley and flaked almonds. Serve with the tagine