Place the dry couscous in a heat-proof bowl and pour the boiling water or broth evenly over the top. Cover tightly with a large plate or plastic wrap to trap the steam, then let it sit undisturbed for 5 minutes.

Remove the cover and gently rake a fork through the grains to separate them. Spread the fluffed couscous out slightly and let it cool completely to room temperature.

Heat a dry skillet over medium heat and add the sliced almonds. Toast for 2 to 3 minutes, tossing constantly, until lightly golden and fragrant. Transfer to a plate to cool.

Add the chopped flat-leaf parsley, fresh mint, and sliced green onions to the cooled couscous. Toss gently with a fork to disperse the herbs evenly.

Whisk together the extra virgin olive oil, fresh lemon juice, and salt. Drizzle over the couscous and toss lightly until every grain is dressed.

Fold in the toasted sliced almonds right before serving to maintain their crunch.