Bring a medium pot of salted water to a boil and add the Israeli couscous. Cook until al dente (the pasta should have a bit of “bite”).

Transfer to a strainer and rinse immediately under cold running water. Mix in one to two tablespoons of olive oil to ensure the balls don’t stick together.

Meanwhile, heat two tablespoons of oil in a heavy-bottomed pan.

Add the onions and let them slowly caramelize for about 10 minutes, until the onions are turning brown.

Add in the dried fruit and sauté for about five minutes more, or until fruit is just softening.

Pour the honey on top of the mixture along with the water and cinnamon. Let cook over low heat until the moisture has absorbed, about 10 minutes.

Meanwhile, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Lay the almonds on a baking sheet and toast for six to eight minutes or until edges begin to brown, and set aside.

Remove cooked fruits from heat and mix with the cooked couscous. Taste and season with kosher salt and pepper according to your liking.

Right before serving, add the toasted slivered almonds and parsley leaves and toss all together. Serve warm or at room temperature.