- 1 1/4 cups water
- 3 tablespoons packed dark brown sugar
- 1 1/2 cups mixed dried fruit such as apricots, cherries, cranberries, and apples, chopped if large
- 1 tea bag of black tea such as orange pekoe or English breakfast
- 1 to 3 teaspoons fresh lemon juice
- 1 cup couscous
- 3 tablespoons unsalted butter
- 1 1/2 cups boiling water
- 1/2 teaspoon cinnamon
- Accompaniments: chopped toasted almonds; warm milk for drizzling
- Simmer water, sugar, and fruit in a small saucepan over medium heat, uncovered, stirring occasionally, until liquid just starts to become syrupy, about 8 minutes. Add tea bag and let steep off heat while making couscous.
- Cook couscous in butter in a heavy medium saucepan over medium-high heat, stirring, until pale golden, about 2 minutes. Off heat, stir in water, cinnamon, and 1/8 teaspoon salt. Cover tightly. Let stand 5 minutes, then fluff.