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Bring water to boil in medium saucepan on high heat. Stir in couscous and apricots. Remove from heat; cover. Let stand 5 minutes or until liquid has been absorbed. Fluff with a fork. Spoon into large bowl. Cool about 10 minutes, tossing occasionally with a fork. Add tomatoes, parsley and green onions; toss to mix well
Meanwhile, cook and stir cumin and coriander in small dry skillet on medium heat 2 to 3 minutes or until fragrant and darker in color. Pour into small bowl. Stir in lemon juice, oil, honey, sea salt and pepper with wire whisk until well blended. Add dressing and almonds to couscous mixture; toss to coat well
Serve at room temperature or refrigerate until ready to serve