Toast the almonds: Heat a dry skillet over medium heat. Add sliced almonds and toast for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Remove and set aside.

Toast the couscous: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add pearl couscous and stir continuously for 2–3 minutes, until lightly golden and fragrant.

Add the spices: Add cumin and coriander, stirring for approximately 30 seconds to release their aromas.

Simmer: Carefully add stock and salt. Bring to a boil, reduce heat to low, cover, and simmer for 10–15 minutes, stirring occasionally, until the couscous is tender and most of the liquid is absorbed. Add a splash of stock or water if needed. Follow package cooking times if different.

Rest: Remove from heat and let stand, covered, for 3–5 minutes. Fluff gently with a fork.

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

Finish: Fold in two-thirds of the toasted almonds, reserving the remainder for garnish.

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