Pour a handful of almonds with hot water for 2 minutes and peel them.
Heat the sugar in a saucepan with 1 tbsp of water to a light caramel, remove from the heat, add the almonds, a pinch of salt and stir.
Put the almonds on a greased plate with vegetable oil, cool and chop.
Cut the bacon and mushrooms into cubes. My mushrooms were frozen and sliced.
Heat 1 tablespoon of oil in a frying pan and fry the bacon in it until golden brown. Transfer the finished bacon to a heated plate.
In the melted fat, fry the mushrooms, add salt.
With a sharp knife, cut off the lemon peel along with the white pulp, cut the pulp into slices between the films, and coarsely chop.
150 g of couscous 250 ml of hot water or broth, add a tablespoon of vegetable oil, cover with a lid and let stand.
After 5 minutes, loosen the grits with a fork, add salt and pepper to taste.
Mix with mushrooms, bacon, lemon, herbs.
Beat 3 tablespoons of olive oil with lemon juice until smooth, season the salad, sprinkle with almonds in caramel and serve.