Preheat the oven to 180°C, fan 160°C, gas mark 3. Arrange the meatballs on a baking tray and bake for 15 minutes.
Meanwhile, heat the oil in a large saucepan and sauté the onion for 5 minutes. Stir in the garlic, apricots and cinnamon and cook for a further minute. Pour over the chopped tomatoes and 200ml of the stock.Stir well to combine then simmer for 5 minutes.
Place the cous cous in a bowl and pour over the remaining stock. Cover with cling film and leave for 10 minutes. Use a fork to fluff up the grains, season with black pepper and stir through half of the parsley.
To serve, stir the meatballs and remaining parsley into the sauce. Divide between plates, garnish with the flaked almonds and serve with the cous cous.