To prepare the beef, heat 2 teaspoons oil in a large saucepan over medium-high heat. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add beef to pan, and cook for 4 minutes or until beef is browned on all sides, turning occasionally. Transfer beef to a dish, cover and keep warm.
Add the onion to pan; cook until soft, stirring frequently. Add the garlic cloves and all the spices, cook 1 minute, stirring constantly. Add the beef stock and bring to the boil. Cover and cook over medium-low heat for 30 minutes. Using a soup blitzer, puree the onion and season to taste.
Return beef to onion mixture; cook over medium-low heat for 1 hour or until beef is tender. Add the carrots and tomatoes; cover and cook for 15 minutes or until the carrots are tender. Add 2 tablespoons water, if required, to loosen the sauce and then stir in the chopped parsley.
While the beef is cooking, prepare the couscous, by heating 2 teaspoons of olive oil in a small saucepan over a medium heat. Add the crushed garlic clove, salt, and turmeric and cook for 2 minutes. Add the beef stock and water and bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let it stand for 5 minutes; fluff with a fork. Stir in the salad onions. Spoon couscous onto 4 plates with the almonds presented on the outside. Top evenly with beef stew and sprinkle each serving with chopped parsley.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.