How to Make It
In a Dutch oven or large pot, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon black pepper. Scatter the onion over the pork.
Add the broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2½ hours.
In a small bowl, whisk together the cornstarch and ¼ cup water; stir into the pork. Add the chickpeas and dried apricots and simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more.
Meanwhile, place the couscous in a small bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes; fluff with a fork. Serve with the stew and sprinkle with scallions and almonds.