In a large bowl, combine the couscous and olive oil. Using the palms of your hands, rub the olive oil into the couscous until all the grains are lightly coated. This will prevent clumps and make a fluffier couscous.
In a large pot, add the chicken stock and apricot ale, dried apricots, salt, coriander, cumin, cinnamon, turmeric, allspice, and bring to a boil. Simmer for two minutes, then whisk in the couscous until combined. Turn off the heat and cover with a tight-fitting lid and let sit for 15 minutes.
Meanwhile, in a small bowl, add the parsley, pistachios, pepper, orange juice and oil, mixing together.