1. Lightly grease four 1-cup pudding molds (or one 4-cup mold).

2. Put the raisins and apple juice in a saucepan. Bring the apple juice to a boil, cover the saucepan, and simmer gently for 3 minutes to plump up the fruit. With a slotted spoon, remove about half of the fruit and place it in the bottom of the molds.

3. Add the couscous, nutmeg, and cinnamon to the saucepan and bring to a boil, stirring. Cover and cook over low heat for 10 minutes or until the liquid is absorbed.

4. Pour the couscous into the molds; distribute evenly and cover tightly with paper. Place the molds in a water bath on boiling water, cover, and steam for about 30 minutes.

5. Run a knife around the edges, carefully invert the puddings onto plates, and serve with a dollop of whipped cream.