Heat oil on medium heat in a large kettle. Add the cumin seeds and ginger. Stir and cook for two or three minutes, or until the cumin seeds are sizzleing. Add the onion and saute until soft.
Add the beef and cook until browned. Stir in the tomatoes, chili powder, and the beef stock. Bring to a boil. Add the couscous while stirring the soup to keep couscous from sticking to the bottom of the kettle.
Stir and reduce heat to medium low. Cook until the couscous is tender, stirring occasionally.
Add the spinach and cook for another 10 minutes until the spinach is cooked. At this point the soup is ready to be served or you may reduce the heat to low until you are ready to serve.