The night before serving cut the dried fruit into bite size pieces and combine in a bowl with instant couscous, orange juice, orange blossom water/rose water (if using). Let soak in the fridge overnight.
The next morning roast the nuts either on the stove or in the oven, then roughly chop. Meanwhile fluff up the couscous with a fork and add more orange juice if you find it is a tad dry. All of the liquid should be nicely absorbed, no liquid should sit at the bottom of the bowl.
Serve portions in small bowls, add yogurt, your sweetener, sprinkle on cinnamon and the nuts. Enjoy!
