In a 2-quart (2-L) saucepan, heat the oil over medium heat. When it shimmers, add the almonds and cook, stirring, until golden, about 2 minutes. Add the couscous and stir for a few seconds to coat with the oil, then add 1¼ cups (300 ml) water and the salt. Bring to a boil, then cover and turn off the heat. Let stand for 10 minutes, then fluff with a fork or spatula, fold in the cilantro, and serve.