In bowl combine the cumin, 1/2 teaspoon salt, the cinnamon, ginger, and 1/4 teaspoon black pepper. Add beef cubes, toss to coat.
In large skillet heat 1 tablespoon of olive oil over medium-high heat. Add beef. Cook 4 minutes, until browned. Transfer to bowl.
Heat remaining olive oil in skillet; add onions. Cook until nearly tender. Add garlic; cook 1 minute. Return beef and juices to skillet with 1 cup water, apricots, half the cherries, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until beef is tender. Increase heat to medium-high; add peppers. Cook 5 minutes, uncovered, until peppers are tender, stirring often. Stir in olives. Meanwhile, cook couscous with remaining cherries and 1/4 teaspoon salt according to couscous package directions.
Remove bay leaves from vegetable mixture. Serve with couscous, parsley, lemon peel, and olives. Drizzle with pan juices. Makes 4 servings.