1. Bring a medium saucepan of lightly salted water to a boil. Add couscous and cook 7 minutes. Stir apricots into couscous and cook 1 minute more.
2. Meanwhile, cut steak into 3/4-inch pieces. Toss with 1/2 tsp of the garam masala, 1/4 tsp of the salt and 1/8 tsp of the pepper. Heat a large stainless skillet over medium heat. Add almonds and toast 3 minutes, shaking pan frequently. Transfer to a plate. Increase heat to medium-high and add 1 tbsp of the oil, swirling to coat pan. Add beef and sear on all sides, 2 to 3 minutes.
3. Drain couscous and transfer to a large serving bowl. Add beef and any drippings, chickpeas and arugula to bowl. In a small bowl, whisk vinegar, honey and remaining 1 tbsp olive oil, 1/4 tsp garam masala, 1/2 tsp salt and 1/8 tsp pepper. Add to large bowl and toss. Stir in toasted almonds and serve.