Soak couscous in water for 20 minutes. At the same time, steep currants and apricots in Port wine. When couscous is soaked, break up any clumps with your fingers.
Melt butter, add steeped fruit and saute a few seconds.
Add the couscous, sugar and saute for a minute or until all of the ingredients are hot. Sprinkle sliced almonds over the top and serve.
As a ridiculously rich option, spoon couscous in breakfast bowl and pour some heavy cream over the top.
Recipe courtesy of Michele Urvater