Rinse beans. In a large saucepan combine beans and enough water to cover. Bring to boiling, reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, omit boiling and soak beans overnight.)
Drain and rinse the beans. In a 4- or 6-quart pressure cooker combine the beans, onions, raisins, garlic, jalapeno peppers, cinnamon, salt, cloves, water, and oil.
Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 6 minutes.
Quick-release the pressure. Carefully remove lid.
Stir in undrained tomatoes; bring to boiling. Remove from heat. Stir in couscous and olives. Cover loosely (do not lock lid) and let stand 5 minutes. Stir in almonds. Meanwhile, wrap flour tortillas in foil and heat in a 350 degree F. oven for 10 minutes.
Serve the picadillo with the warm tortillas. Makes 6 main-dish servings (9-3/4 cups).