Toast the almonds in a heavy non-stick frying pan for 2 minutes, stirring constantly, until they turn gold. Pour the almonds into a bowl.
Add 3tbsp of the oil to the hot pan with the onions. Sauté over low heat until the onions soften. Stir in the carrots and cook for 3 to 4 minutes. Stir in the courgettes and spices, and cook over medium heat for 5 minutes more, stirring constantly. Pour in the stock and heat slowly to simmering. Cook gently for 10 minutes.
Meanwhile, pour boiling water and 1tbsp olive oil over the couscous. Season with salt. Stir well and cover tightly. Allow the couscous to absorb water for 6 to 8 minutes or as instructed on package.
Arrange the vegetables beside the couscous, sprinkle with the almonds and fresh coriander, and serve.
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