1 Toast almonds in a pan, stirring frequently, until fragrant and lightly browned, Transfer to a plate. Wipe pan clean with a paper towel.
2 Cut figs into fine dice.
3 Heat the olive oil in pan. Add cinnamon stick and cardamom pods and sauté briefly, just until fragrant.
4 Sprinkle in turmeric, pour in the broth and bring to a boil.
5 Add figs and stir in couscous. Return to a boil, remove from heat, cover and let stand until couscous is tender, about 7 minutes.
6 Fluff couscous with a fork. If you prefer, you can leave the spices in the couscous, otherwise remove cardamom and cinnamon stick. Fold in almonds, season with salt and serve.