Peel onion and garlic and dice both. Dab meat dry. Heat the oil in a casserole dish. Brown the meat all around. Fry the onion and garlic briefly at the end.
Season with salt and harissa. Add 1 l water, bring to the boil and stir in the stock. Cover and stew for about 1 1/2 hours.
In the meantime peel or clean and wash the vegetables. Cut carrots and celery into diagonal slices and peppers into large pieces. After approx. 1 hour cooking time add vegetables, apricots and tomatoes to the meat and cook.
Bring 100 ml water and about 1/2 teaspoon salt to the boil. Take the pot off the stove. Stir in couscous and let it swell covered for about 5 minutes. Then loosen up with a fork. Season soup with salt and harissa.
Serve with couscous.