1. Heat the oil in a 4 quart saucepan over medium high heat. add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat to a plate, leaving the juices in the saucepan. Add the onion and cook, stirring, until softened and translucent, about 6 minutes. Add the ginger and cook, stirring, for 1 additional minute. Return the beef to the pot and stir in the cumin, cinnamon, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the beef is tender, 30 - 35 minutes.
2. Spoon the stew over the couscous and sprinkle each serving with almonds and parsley.