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1
Put the almonds in a dry frying pan and toast over medium heat for a few minutes, tossing occasionally, until golden brown.
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2
Let cool, then chop them very coarsely.
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3
Heat the oil in a small saucepan, add the onion, garlic, and some salt and pepper and cook gently for about 10 minutes, until softened.
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4
Add the cinnamon, then take off the heat and stir in the couscous.
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5
Stir the honey into the boiling water or stock until dissolved, then pour over the couscous (it should just cover it) and put a tight-fitting lid on the pan.
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6
Let stand for 10 minutes, until the couscous has swollen up and absorbed all the liquid.
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7
Fluff it up with a fork, transfer to a bowl, and let cool.
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8
Toss the chicken pieces, almonds, preserved lemon or zest, and the lemon juice into the couscous and season to taste.
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9
Pack into a lunch box, or pile into a serving dish for serving at the table.
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10
Either way, finish with a sprinkling of parsley or mint and a good grinding of black pepper.
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11
Variation: Leftover Lamb with Couscous, Lemon, and Mint
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12
Prepare the couscous as above, leaving out the cinnamon and honey.
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13
Toss about 1 cup shredded cold roast lamb into the couscous, along with the grated zest and juice of 1 lemon and 2 tablespoons of chopped mint.
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14
You can keep the almonds or not, as you prefer, and/or add a couple of handfuls of chopped dried apricots, if you like.
