Mix the paprika, coriander, turmeric, cinnamon, cumin and pepper together in a large bowl, then tip half into a small bowl and set aside. Add the beef to the large bowl, coat well with the spices. Cover with clingfilm and chill overnight.
Preheat the oven to 160°C/325°F/Gas 3. Place the garlic, ginger and onions into a food processor and pulse until finely minced.
Heat a large heavy-based casserole, add half of the oil and brown off the marinated beef in batches. Remove the beef from the pan and keep to one side for now. Add the remaining oil to the pan and then add the onion mixture. Cook for a few minutes until softened but not coloured. Stir in the reserved spice mixture and cook for another minute or so until well combined.
Pour the tomato juice and stock into the pan and then add the browned beef with the honey, stirring to combine. Bring to the boil, then cover and transfer to the oven. Cook for 2 hours until the beef is completely tender and sauce has thickened and reduced. Season to taste.
To make the couscous, place it in a large bowl and add four tablespoons of the oil and the lemon juice. Mix well, ensuring that all the grains are completely coated. Heat the stock in a small pan and season generously. Pour over the couscous and allow to sit in a warm place for 6-8 minutes until all the liquid has absorbed, stirring occasionally.
To serve, stir the remaining oil with the herbs into the couscous and arrange on warmed serving plates with the tagine. Scatter over the toasted almonds and then garnish with a dollop of the Greek yoghurt and coriander leaves.