½cup untoasted almonds or walnuts Candied violets and candied mimosa for garnish
Combine the grapes, honey and orange-flower water and set aside.
Cover the raisins with warm water and add the lemon rind and one-quarter cup sugar. Set aside.
Pile the cold buttered couscous in the center of a round serving tray. Sprinkle lightly with sugar. Arrange over it the honeyed grapes, the drained raisins, orange sections, almonds and candied flowers. Serve at room temperature.