Toast the almonds. Heat a dry skillet over medium heat. Add sliced almonds and toast for 3–5 minutes, stirring frequently, until golden and fragrant. Transfer to a plate to cool.

Prepare the stock. In a medium saucepan, bring stock, 1 tbsp olive oil, cumin, coriander, and salt to a boil.

Hydrate the couscous. Remove the saucepan from heat. Stir in couscous, cover tightly, and allow to stand for 5 minutes, or according to package directions.

Fluff. Remove the lid and fluff the couscous thoroughly with a fork, separating the grains.

Add the aromatics. Stir in remaining 1 tbsp olive oil, lemon zest, lemon juice, parsley, cilantro, mint, and black pepper.

Finish. Gently fold in approximately two-thirds of the toasted almonds, reserving the remainder for garnish.

Serve. Transfer to a serving bowl, sprinkle with remaining almonds, and serve warm alongside the Moroccan Chicken, Pumpkin & Apricot Tagine.