Method

• In a medium saucepan, combine the water, sugar and dried fruit
• 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 with a tight fitting lid 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 hazelnuts and toss
• Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes
• Transfer the couscous to an airtight container and store in the refrigerator Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture