Generously season the beef short ribs on all sides with kosher salt. Heat olive oil over medium-high heat in a dutch oven or heavy bottomed pan until glistening. Add short ribs and brown on all sides, about 2-4 minutes per side. Remove to a plate. Turn heat to medium and add more olive oil if pan is dry. Add onion and saute, stirring occasionally, for about 5-6 minutes. Add tomato paste and spices and stir until everything is coated, about 30 seconds. Add about 1/2 to 1 cup of the beef stock and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Add the rest of the stock, tomato sauce, and the browned short ribs and bring to a boil. Reduce heat to medium-low and simmer for 2 to 2 1/2 hours, until meat is falling off the bones.

When meat is cooked, remove short ribs from stew. Shred meat, discarding bones and cartilage, and return meat to the pot, stirring to combine. Allow to cook for 30 minutes while you prepare the Israeli couscous and herb sauce.

For couscous, heat olive oil over medium heat in a medium-sized saucepan. Add couscous and toast, stirring frequently to prevent burning, until most of the couscous is starting to brown. Add beef stock and salt and stir to combine. Cover pot with lid and cook over medium-low heat for 8-10 minutes. Remove from heat, stir, and keep warm.

For herb sauce, mince garlic on a cutting board. Add herbs and chop everything together until very finely minced and combined. Transfer garlic and herb mixture to a small mixing bowl. Add olive oil and whisk until well combined. Stir in lemon juice and salt.

To serve, ladle stew over couscous and top with herb sauce. Serve with naan bread and enjoy!