Heat a dry skillet over medium heat, add sliced almonds, and stir constantly for 3-5 minutes until golden brown and fragrant. Transfer to a plate to stop cooking.
0.33 cup almonds
Combine milk, cinnamon, and salt in a medium saucepan. Bring to a full rolling boil over medium-high heat, watching closely to avoid boiling over.
1 cup milk, 1 teaspoon cinnamon, pinch salt
Pour couscous into a bowl, add the boiling milk mixture immediately, stir once, cover tightly with a lid or plate, and let sit undisturbed for 5 minutes.
1 cup couscous, 1 cup milk, 1 teaspoon cinnamon, pinch salt
Uncover the bowl and fluff the couscous gently with a fork to separate grains. Stir in butter, honey, vanilla, chopped dates, and half the toasted almonds.
1 tablespoon butter, 2 tablespoons honey, 0.5 teaspoon vanilla extract, 0.5 cup dates, 0.33 cup almonds
Divide couscous into bowls, top with remaining almonds, and drizzle extra honey or maple syrup if desired. Serve warm.
0.33 cup almonds, 2 tablespoons honey
