Heat a large saute pan over medium heat. Add butter & onion, saute until translucent but not browning, Add chanterelles, saute until liquid starts to release. Add apricots & raisins, saute until liquid is absorbed.
Meanwhile, add stock, water, orange juice, bay, cinnamon, salt & pepper to a large pot. Bring to a boil, reduce & simmer for 10 minutes, skimming any froth. Add the cous-cous, bring back to a simmer, and cook for 10 minutes until liquid is absorbed. Reduce heat as needed to prevent splattering and stir frequently, more towards the end.
Add sauteed chanterelles, orange zest and the almonds to the cous-cous, fold gently to combine. Serve warm, or frequently stir gently until cool & refrigerate.
Additional Tips
The nutty/fruity flavor of blewits also work here.