Set a large pot or dutch oven over medium high heat. Add in 1 tbsp. of oil (2 tbsp. for 4 servings), onions and beef, and cook for 6 minutes. Remove the pit from the dates, and dice into small pieces. Once the beef has browned, add the butternut squash, crumble in the stock cube, dates, tomatoes, Ras el Hanout, and 2 cups of water (4 cups for 4 servings). Bring to a boil. Once boiling, reduce heat to medium, cover, and set a timer for 25 minutes.
Once the timer goes off remove the beef tagine from the stove. Taste and adjust seasoning with salt and pepper. To plate, divide the couscous between servings plates and top with the beef tagine, and toasted almonds. Wash and tear over the cilantro and enjoy!