Moroccan Bison with Couscous

Bison in a Moroccan dish cooked by a Russian/Texan using an English chef's recipe, it all makes sense. But, in the end, I think my picture of a Jamie Oliver recipe turned out almost as good as the one in the book. Followed the recipe almost exactly.
(Nicky would like me to note that there are most likely no bison in Morocco. However, the original recipe called for lamb, which she doesn't eat, and so we experimented by substituting bison which was determined to be "delicious".) [Also, Nicky wrote this part and made it sound like I wrote what she asked me to, but in actuality she just wrote it.]

Moroccan Bison with Couscous
(Adapted from Jaime's Food Revolution by Jaime Oliver) Serves 2

Ingredients
1 medium red onion
3 ripe Roma tomatoes
Small bunch of fresh Italian parsley
2 fresh, mild chiles (You could leave this out, but Nicky says there wasn't much-to-any heat)
8 dried apricots (1 bag)
Olive oil
Small pat of butter
Cumin
Salt and pepper
Small handful of pine nuts
1 x 16 oz can of Garbanzo beans
1 1/2 cups couscous
1 lemon
1 tbsp balsamic vinegar
10 oz bison steak (or 1/2 lb lamb leg steak if you'd like to use the original ingredient)
2/3 cup plain yogurt to serve (Nicky recommends Wallaby Plain Low-fat Yogurt)

Chop onions, apricots, chile peppers. Keep together. Chop tomatoes and parsley (keep a little parsley for garnish). Keep together apart from the other veggies. Add a splash of olive oil to a hot pan (medium-medium/hot). Sauté onions, apricots, and chile peppers. Add a tab of butter. Cook until onions start to go soft. Add salt, pepper, pine nuts, tomatoes, parsley and garbanzo beans (with all their juice). Add 1/4 cup of water. Simmer for five minutes. Meanwhile, put couscous in a medium sized mixing bowl and add enough boiling water to just cover the couscous. Add salt and pepper, squeeze a wedge of lemon. and a splash of olive oil. Once mixed lightly, cover bowl for 5 mins.

To cook bison, I liked using a cast iron skillet because you can get it so hot. Cut bison into 1 inch squares. Toss meat in cumin, salt and pepper until it's covered well. Add splash of olive oil then quickly (like really quickly) add the meat to the pan. Let sear for a minute and then keep it moving until browned.

Add salt and pepper to taste to the vegetable mixture in the other pan. Add balsamic vinegar.

To serve put couscous in one half of a bowl. In the other half put the vegetable mixture. Top with bison. A drizzle of olive oil. Dollop of yogurt. Salt and pepper. Parsley.

It's really good.