Preheat the oven to 350°F.
In a small saucepan, combine the couscous, olive oil, 2 cups of water and ½ teaspoon salt. Bring to a simmer, turn off the heat, cover and let sit for 15 minutes, until the grains are tender. Fluff the couscous with a fork and stir in the dried apricots and cilantro. Season with salt and pepper.
In a large skillet, heat the oil and sauté the onion, ginger and garlic until softened. Stir in the ras el hanout and saffron cook for 1 minute, until fragrant. Stir in the tomato paste, chicken stock, and honey and bring to a boil. Add in the carrots, reduce heat to low, and simmer for 5 minutes. Remove from heat and stir in the cilantro and chickpeas.
Combine the spices for the chicken on a baking sheet. Toast for 3-4 minutes in the oven, then grind in a blender or spice grinder.
Increase the oven to 450°F.
Toss the chicken with the ground, toasted spices and oil on a baking sheet. Roast for 8-12 minutes, or until cooked through.
In a bowl, toss the almonds with ras el hanout, egg white and a pinch of salt and pepper. Transfer to a baking sheet and roast for 8-10 minus, until crisp.
To serve, divide the couscous between bowls. Top with chicken and ladle in the tagine broth. Garnish with ras el hanout almonds and olives.