Roast the almonds in a pan without fat, take them out. Wash and clean the celery and cut into fine slices. Bring 1/4 litre water, oil and 1 teaspoon salt to the boil. Remove the pot from the heat and stir in the couscous.
Leave to soak for 2 minutes. Add yoghurt and celery and continue cooking at low heat for 2-3 minutes. In between, separate the semolina grains with a fork. Cut the ham into strips.
Peel and halve the pineapple, cut out the woody stalk and cut the fruit into thin slices. Wash and clean the chilli and cut into fine rings. Add almonds, pineapple and ham to the couscous and arrange on plates.