Time: 15 minutes

2 1/2 cups almond milk

1/3 cup sugar

Pinch of salt

1 cup regular or whole wheat couscous

2 teaspoons grated or minced lemon or orange zest

1 teaspoon ground cardamom

1/2 to 1 teaspoon rosewater (optional)

1 cup sliced or chopped almonds

1/4 cup shelled pistachios (optional)

1 cup chopped dried apricots.

1. Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes.

2. Fluff couscous with a fork and sprinkle on the rosewater if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature.