In a large tajine or heavy-bottomed pot, heat olive oil over medium heat. Season the duck legs with salt and pepper, then add them to the pot, browning on all sides. Remove from pot and set aside.

Sauté Vegetables

In the same pot, add chopped onion and minced garlic, sauté until translucent. Add the carrots, cumin, paprika, and cinnamon stick, stirring for a few minutes.

Simmer the Dish

Return the duck to the pot, add the chicken broth and bring to a simmer. Cover and let cook for about 45 minutes, or until the duck is tender.

Prepare the Couscous

While the duck is cooking, prepare the couscous according to package instructions. Fluff with a fork and set aside.

Cook Bambara Beans

If using dried Bambara beans, soak them overnight and cook them until tender. If using canned, rinse and warm them in a pot.

Serve

To serve, place a portion of couscous on a plate, top with the duck and vegetables from the tajine. Add roasted carrots and sprinkle with cashews and fresh parsley.