Put the couscous in a large heat-safe bowl with the garlic and coriander. Pour boiling water over and cover with a plate. Let sit 5 minutes. Fluff with fork. Let cool at room temperature while you chop the vegetables.
Drizzle olive oil, lemon juice over the couscous and toss gently.
Fold in remaining ingredients except almonds and taste to adjust for salt.
Add almonds right before serving to keep crunchy.
To add protein, fold in cooked chick peas and/or crumbled feta or goat cheese.