Combine cumin, turmeric, ras-el-hanout, saffron, and 2 tablespoons of vegetable oil.
Coat goat meat in the marinade and let sit for at least 30 minutes.
Sauté onion, garlic, chillies, and ginger in a casserole dish until softened.
Add marinated goat and fry until browned on all sides.
Stir in cinnamon, tomatoes, honey, 200ml water, apricots, and preserved lemon.
Simmer for 45 to 60 minutes until meat is tender and sauce thickens.
Stir in chopped pistachios, herbs, salt, and pepper just before serving.
Fry couscous in foaming butter until golden-brown.
Stir in 400ml water, cover tightly, and steam off heat for 5 minutes.
Fluff with a fork and steam covered for another 5 minutes.
Mix in nuts, apricots, preserved lemon, herbs, lemon juice, salt, and pepper.
Plate the couscous and ladle the goat tagine over it.