To make the kumera chips, preheat the oven to 150 degrees Celsius, and using a vegetable peeler, peel off and discard the skin, then peel thin slices off the kumera. Lay the chips on a flat, very lightly greased baking sheet in a single layer. Bake for about 15 minutes, then turn the chips over. Keep moving them around on the tray every few minutes until they have all dried out and become crisp. Remove from the oven and leave to cool.
Dry roast the almonds in a pan over a medium heat, taking care not to burn them. Set aside.
In a dry pan roast the couscous until it produces a lovely aroma, then put aside. Heat the oil in the same pan and saute the garlic and chilli until soft. Return the grain to the pan then stir through the garlic and chilli. Remove from the heat, transfer to a separate bowl, add the boiling water and stir. Cover and let stand for 10 minutes. Using a fork, separate the grains then add the preserved lemon, parsley and almonds. Serve on a platter with the optional kumera chips.