Cinnamon Apple Breakfast Couscous with Toasted Almonds

Toast 1/2 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Transfer to a plate and set aside.

Peel, core, and dice 2 large Honeycrisp apples into 1/2-inch cubes. Toss with 1 teaspoon lemon juice to prevent browning.

In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add the diced apples and cook for 5-6 minutes, stirring occasionally, until they begin to soften but still hold their shape.

Add 1/4 cup light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cardamom to the apples. Stir well and cook for 2 minutes until the sugar dissolves and creates a light syrup. Transfer the apple mixture to a bowl and set aside.

In the same saucepan, add 1 tablespoon unsalted butter and melt over medium heat. Add 1.5 cups Israeli couscous and toast for 2-3 minutes, stirring frequently, until the pearls are lightly golden and nutty-smelling.

Pour in 2 cups whole milk, 1 cup water, and 1/4 teaspoon fine sea salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally, until the couscous is tender and has absorbed most of the liquid with a creamy consistency.

Remove from heat and stir in 1 teaspoon vanilla extract, 1/4 cup heavy cream, and the remaining 1/2 teaspoon ground cinnamon. The mixture should be creamy but not soupy.

Gently fold in the cooked apple mixture, reserving a few tablespoons for topping.

Divide the couscous among 4 bowls. Top each serving with reserved apples, toasted almonds, and drizzle with 1 tablespoon maple syrup per bowl. Serve immediately while warm.