Cook the couscous according to the package instructions. Set aside to cool.

In a large bowl, add the kale, carrot, chickpeas, olives, apricots, and almonds. Once the couscous is cooled (at room temp or slightly warm), add it to the bowl.

In a small bowl or jar, add the olive oil, apple cider vinegar, ras el hanout, and salt. Cover with a lid and shake vigorously or whisk vigorously in the bowl. Pour the dressing over the salad and toss to coat everything.