In a terrine (or a simple small pot), let the Couscous absorbe  boiling water (½  liter) for 10 minutes.
Then add the icing sugar  and cinnamon stirring them very well.
Once the mixture gets cooled add the minced almonds
Peel the  figs and cut them in slices. Prepare a caramel:  pour the 4  spoons of water, add the icing sugar with some drop  of lemon juice and let the solution cook mixing until will begin to get colorful.
Once the caramel becomes blond, dunk the figs in the caramel one by one with a fork.
Let them be covers completely by the caramel and lay down then on a grease-proof paper.
Save some of the figs to be cut and mixed to the Couscous. Now fill up the glasses with the Couscous adding on the top the slices of caramelized figs.

No food as Couscous has got a such universal and democratic way to be consumed. 
Couscous has no cultural, geographic, ethnic, and gastronomical borders.
We suggest an unusual variation, as a dessert version with figs of September.
Couscous reminds the African heat of an ending summer and figs of September announce the autumn.

The almond is the seed of the Prunus dulcis tree.
In Italy, Prunus dulcis trees are grown extensively in Sicily.
Although almonds have a high calorie content and are rich in lipids (more than 50% of their weight are fat!) they are an excellent source of magnesium, iron, calcium and vitamin E.
The almonds, besides being highly energetic, are also laxative, in particular the almond milk that was formerly used as a refreshing bowel and bladder.
The fig is the fruit of the Ficus carica L. tree. Fresh figs have laxative properties, and dried fruits are an excellent sources of vitamins A and B, minerals (especially potassium, magnesium, calcium). Remember that figs have a high content in sugars, so it is very important reduce their consumption in case of diabetes.