Summertime on the East Coast, when every muggy day feels like a day spent in the tropics. Whenever sultry weather strikes, I dig out my growing stack of limited-cooking-required recipes. Most of these dishes have their roots in warmer climates where, like me, cooks try to keep the amount of heat in the kitchen to a minimum. On the top of that stack is a beloved Moroccan specialty, sweet couscous. Dotted with iron-rich dates, dried cranberries, dried apricots and toasted almonds, this grain-based favorite offers an assortment of sensory thrills. The sharp snap of the almonds provides a pleasant, and audible, change from the velvety softness of the steamed fruits and couscous. It also gives me a chance to toss all the ingredients into one pot and steep them for five minutes before serving. Tasty and requiring limited cooking, it’s a treat that can’t be beat! Traditionally, making couscous involves intermittently steaming the grains in a two-tiered pot known as a couscousiere, wetting down, and then separating the grains with your fingers. It’s a process …