Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the frozen vegetables and cook, stirring occasionally, until the liquid is evaporated, 8 to 10 minutes. Transfer half the vegetables to a large bowl and half to a medium bowl; reserve the skillet. Add the couscous, 1/2 teaspoon salt, a few grinds of pepper and 1 1/2 cups boiling water to the large bowl. Stir to combine, cover and set aside 10 minutes.
Meanwhile, add the ground beef, garlic, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper to the medium bowl. Mix with your hands until completely combined. Divide into eight 4-inch logs. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat; add the beef logs and cook, turning, until browned, about 8 minutes.
Whisk the yogurt, lemon zest and juice in a small bowl. Fluff the couscous with a fork and stir in the mint, parsley and dried apricots. Divide the couscous, yogurt sauce and patties among plates.