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.
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.
with Citrus Salad: Make the couscous with mixed citrus zest - a little lemon, orange, lime
or grapefruit - and omit nuts
, cardamom and rosewater. Let it cool to room temperature and serve topped with a cup of orange, tangerine
segments (or a combination) tossed with 3 tablespoons chopped mint