Boil some water. Add the couscous to a pot. Crush the coriander seeds, and add half of them, together with the couscous, to your pot. Add a sip of olive oil and a pinch of salt and pepper. Now, add water at a 1:1 ratio to the couscous.

Put a lid on your pot, and bring the couscous to a boil. Once boiling, take the couscous from the heat and let it couscous steep. Wait for 10 minutes before lifting the lid. Now, you can fluff the couscous with a fork to stop the grains from sticking together.

Wash the veggies and cut them into bite-sized bits. Cut the onion lengthwise into thin stripes. Add the onion slices to a cold water bath and wash it a couple of times to avoid sharp flavors. Wash the parsley, strip off the leaves, and finely chop it.

For the dressing, add the mustard, olive oil, and lemon juice to a jar and shake it into a homogenous, simple dressing. Check for seasoning. You can also add some maple syrup for sweetness.

Cut the almonds into pieces of your liking. Toast them without oil on medium heat. Be careful not to burn them.

Give the figs a good wash and quarter them. The peel can stay on. It is edible and will turn soft when you roast the figs.

I roasted mine on medium-high heat from both sides on a flat-top grill, but you can use a pan for this as well.

Combine the cooled couscous with the tomato, parsley ¾ of the onions, and dressing. Check for seasoning.

To plate the salad, I added the couscous to the plate and topped it with a generous amount of toasted almonds, a few quarters of the toasted fig, and a few onion slices. I finished it with an additional drizzle of olive oil and a few pinches of crushed coriander seeds.