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1
Combine the water and brown sugar or honey in a saucepan, and bring to a boil.
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2
Turn the heat to medium, and boil gently until the sugar has dissolved.
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3
Stir in the optional orange flower water, the chopped apricots and the raisins or currants, and set aside for five minutes.
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4
Place the couscous in a 2-quart bowl, and add the cinnamon and salt.
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5
Stir together.
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6
Pour on the hot syrup.
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7
Mix together with a fork, spatula or wooden spoon, and set aside for 20 minutes, stirring occasionally.
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8
At this point, if not eating right away, cover and refrigerate.
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9
Shortly before serving, steam the couscous in one of two ways.
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10
Line a strainer with a double layer of cheesecloth, and dump the couscous into the strainer.
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11
Then set above a pot with 1 inch of boiling water.
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12
Cover and steam for 15 minutes, making sure that the water is well below the couscous.
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13
Transfer to a bowl, add the butter, and toss together until the butter melts.
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14
Alternatively, place the couscous in a microwave and cover tightly with plastic wrap.
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15
Microwave for two minutes.
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16
Carefully uncover, stir in the butter and cover again.
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17
Microwave for another two minutes.
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18
Remove the plastic, being careful of the steam in the bowl.
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19
With a paring knife, peel away the skin and pith from the orange, holding it over the couscous so that any juice drips onto the couscous.
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20
Still holding the orange over the couscous, cut out the sections from between the membranes.
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21
Pile the couscous into a mound on a platter, or spoon into individual serving bowls.
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22
Decorate with orange sections, date slices and pomegranate seeds, and serve.
