Mix couscous with olive oil and mint in a large bowl.

Bring chicken stock to a boil in a small saucepan and pour over the couscous.

Cover with clingwrap and allow to stand for twenty minutes, undisturbed. While is couscous is standing, toast the almonds in the oven until golden brown.

Using a large fork, fluff up the couscous and sprinkle with the parsley and toasted almonds, before serving with the lamb shanks.