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Divide the sausage into 12 meatballs. Heat half the oil in a large saucepan over medium-high heat. Add meatballs and cook, turning, for 3-4 mins or until browned. Transfer to a plate.
Heat the remaining oil in the pan over medium heat. Add onion. Cook, stirring, for 3-4 mins or until onion softens. Add Moroccan seasoning and cumin. Cook, stirring, for 1-2 mins or until aromatic.
Add tomato and ⅓ cup (80ml) water and bring to the boil. Return meatballs to the pan with the apricot and zucchini. Reduce heat to low and simmer for 10-12 mins or until meatballs are cooked through and the sauce thickens slightly.
Serve the tagine with the yoghurt, almond and couscous. Season.