In a cast iron pan or skillet, heat olive oil over medium to high heat.
Add onion, and fry for 5 to 10 minutes until soft.
Add garlic and fry 2 more minutes.
Add cumin, harissa and paprika and fry off until fragrant.
Stir in tomato paste, and tomatoes.
Add beef stock and couscous. Stir until well combined. Simmer 10 minutes until cous cous starts to soften.
Add meatballs and carefully stir to combine.
Reduce to low, cook lid off, 20 minutes or until meatballs are cooked through. Be careful to keep stirring as couscous will stick to the bottom of the pan. Add more beef broth for a thinner stew.
If using, make 4 small holes and add a cracked egg.
Turn heat to low. Put on the lid and cook until egg whites turn from clear to white.
To serve, garnish with goat cheese, lemon zest and parsley. Serve with crusty bread.