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1
Adjust oven rack to lower-middle position and preheat oven to 325u00b0F.
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2
Heat oil in a Dutch oven over high heat until nearly smoking. Season roast with salt and pepper and brown meat on one side, about 4 minutes total. Flip roast, scatter onion, carrot, and celery all around, and continue to cook, stirring vegetables occasionally until roast is browned on second side, about 4 minutes. Add beef stock and tomatoes, scraping up any browned buts from bottom of the Dutch oven, and bring to a simmer.
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3
Meanwhile, combine lemon juice, ras-el-hanout, paprika, mint, garlic, 1 1/4 teaspoons salt and 1/2 teaspoon black pepper in a blender and puree until smooth. Scrape ras-el-hanout mixture into Dutch oven and stir to combine. Add the whole lemon, thyme, and bay leaves. Cover, transfer to the oven and cook until roast is fork-tender, about 2 1/2 hours total, removing lid during the last 30 minutes of cooking time.
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4
Combine chicken stock, garlic, and cherries in a large saucepan and bring to a boil over medium heat. Add couscous, season with salt and pepper, cover and cook until tender, about 8 minutes. Strain out extra broth if necessary and discard garlic. Taste and adjust seasoning, if needed. Add parsley and lemon zest. Stir to combine and cover to keep warm.
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5
Discard bay leaves, thyme sprigs, and whole lemon from pot roast and skim fat from the surface. Taste and adjust seasoning, if needed. Serve meat and vegetables with couscous, spooning gravy on top.
