Place dried apricots into a saucepan with a pinch of salt and 2 cups water. Cover and bring to a boil. Turn heat down and simmer for 20 minutes.
Puree apricots and put them back into the saucepan. Adjust heat to lowest temperature.
Add dissolved kudzu, stirring constantly to prevent lumping. Simmer until apricot mixture becomes thick and then remove.
Wash cous cous and drain. Place apple juice or water in a pot. add raisins and sea salt and bring to a boil. Cover and reduce flame to medium low. Simmer about 10 minutes, then add cous cous, cover and simmer 2-3 minutes. Turn off flame and let cous cous sit covered for several minutes. The heat in the pot will cause the cous cous to cook thoroughly.
Remove and place cous cous in a glass or ceramic cake dish. Press cous cous down firmly with a rice paddle before adding the topping.
Spread apricot topping mixture evenly over top of cous cous cake to cover entirely. Garnish with roasted almond slivers.