Line a 23 cm square loose bottomed cake tin with baking parchment. Place the couscous in a large bowl and pour in 650ml (just a little over 1 pint) of boiling water and leave to stand for ten minutes.
Meanwhile, put all the other ingredients, except the flaked almonds, into a large saucepan set over a low heat and cook for about 5 minutes until the fruit is nicely softened and all ingredients are working together.
Take the saucepan off the heat, add the couscous and mix together very well.
Put all of the mixture into the lined cake tin and press down hard using the back of a wooden spoon.
Drizzle with the extra honey and sprinkle over the flaked almonds. Leave the cake(at room temperature) to set, then serve each portion with a dollop of greek yogurt.