Heat a saucepot over medium heat and coat the bottom with olive oil. Add the onions, garlic and spices. Cook until the onions are translucent, about 5 minutes. Make sure to stir often to not burn the spices.
Add the stock to the pan and bring to a boil. Once the stock is boiling, remove from heat and stir in the couscous. Cover and allow to sit for 10 minutes, or until couscous has fully absorbed the stock.
Remove the lid and fluff the couscous with a fork. Add the almonds, raisins, apricots, chopped parsley and mint, lemon juice and zest and season with salt and peppper to taste.