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 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.