How to Make It
Score an X on the bottom of each tomato. In a large pot of boiling water, blanch the tomatoes just until the skins shrivel, about 30 seconds. Remove the tomatoes and let cool slightly, then peel and finely chop.
In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and cook over moderately high heat, turning, until golden brown all over, about 5 minutes. Transfer the lamb to a baking sheet.
Add the onion, carrots, garlic, ginger, cumin, turmeric and cinnamon sticks to the pot and cook over moderate heat, stirring, until the onion is golden and softened, about 8 minutes. Add the lamb shanks and wine. Bring to a simmer and cook for 3 minutes. Add the tomatoes, stock, parsley and cilantro and return to a simmer. Cover and cook gently until the lamb is almost tender, about 1½ hours. Add the apricots and honey to the tagine and cook until the lamb is very tender, about 30 minutes longer. Discard the cinnamon sticks. Stir in the chickpeas and season with salt and pepper. '
Put the couscous in a large heatproof bowl. In a medium saucepan, bring the stock to a simmer and season with salt and pepper. Pour the hot stock over the couscous and stir well. Cover with plastic wrap and let stand until all the stock has been absorbed and the couscous is tender, about 30 minutes. Fluff the couscous with a fork and stir in the almonds and parsley.
Sprinkle the lamb tagine with cilantro and serve with the couscous.