Put the boiling water, cinnamon, two thirds of the honey/nectar and half the milk in a pan on the stove and bring just to the boil.
Turn off the heat and stir in the couscous.
Put on the lid immediately and leave for 5 minutes.
Lift the lid, fluff the couscous with a fork, then stir in the remaining milk, apricots and pistachios. Replace the lid for 2 more minutes.
Tip the couscous into a large bowl, dress with the raspberries and remaining honey/nectar and serve to the table. If you don't want to eat it all at once, transfer straight to a sealed tupperware container immediately after cooking and store in the fridge to enjoy the next day.