sweet couscous with almonds

I am always looking for ways to serve couscous.
For some reason, I really like those tiny bits of pasta...

This is another great recipe for it...but be aware that it is sweet.
Not too sweet - you can still serve it at dinner as a side - but drizzle some honey over it instead of olive oil and it could be dessert.  (Doesn't it look like candy??)

....or breakfast.
My husband actually had a dollop of Greek yogurt and some honey on top one morning.
I just had it cold with a huge glass of milk.
Yum!

Sweet Couscous with Almonds
Serves 4-6.
Adapted from GDL.
3/4 cup slivered almonds
2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/4 cup extra-virgin olive oil (optional)

In a small saute pan, lightly toast the almonds over medium heat until golden.  Set aside.

In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes.

Stir in the couscous and remove the pan from the heat. Cover the pan until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.

Using a fork, fluff the couscous to break up any lumps. Add the almonds and toss.

Serve warm, room temperature, or cold.

Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture, if desired.  Enjoy!