Heat the butter in a medium saucepan set over medium heat. Add the cinnamon and ginger and cook until lightly toasted, about 30 seconds. Add 3 cups of water. Stir in the carrots, apricots and 1 teaspoon salt; bring to a boil.
Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro.