1. At the base of a couscousière place the vegetable broth to boil. Place over the basket with the couscous, which you have previously "crushed" (mix with a bit of olive oil and salt). Stir and let it cook for about 30 minutes.
2. At the same time, boil another pot with one litre of water and the 3-4 cinnamon sticks, as well as the 400g of sugar. Add the dried fruit, let them boil for about 10 minutes and then remove the fruit.
3. Set the fruit aside in a bowl, and let the broth thicken by letting it boil for another 15 minutes. Take off heat, add the fruit and give a bit of aroma by adding some rosewater. This sauce will accompany the couscous.
4. Take the couscous out of the couscousière and add the butter in small pieces, the caster sugar and the ground cinnamon, mixing continuously.
5. Place it in a mould, then on a plate and accompany with the sauce of dried fruit, ground cinnamon and sugar.
*You can find the couscousière and tangine in big stores with kitchen utensils. As an alternative, you can use a plain pot and a special colander for steam cooking and a clay pot with a conical lid (instead of a tangine).
*Careful with the rose water as it can overpower the taste of everything else if you accidentally put too much!
*Optionally coarsely chop the almonds.
