Recipe by Indigo!
This is possibly the tastiest couscous I've ever had... Very sweet and rich, great for breakfast or as an interesting side. You can put in any kind of dried fruit you'd like - my vegetarian room mate loved this especially as a great alternative to plain couscous, and my mom (the diabetic) loved it with Splenda!
Top Review by Dropbear
i loved this dish... love savoury cous cous but this is teriffic and flash servied up at family brunch and was happly recieved .... a friend suggested chop up a chocolate bar for decodence..
- 2 2⁄3 cups couscous (about 1 pound)
- 2 2⁄3 cups water
- 1⁄2 cup sugar (or Splenda)
- 1⁄4 cup vegetable oil (or I like to use butter!)
- 1 1⁄2 cups chopped toasted mixed nuts (such as walnuts, blanched almonds, hazelnuts, pistachios and pine nuts)
- 1 (8 ounce) box pitted dates, cut into pieces (can use dried cherries, raisins, cranberries, or apricots!)
- 2 cups milk, hot
- additional sugar
Directions See How It's Made
- Preheat oven to 350°F
- Place couscous in large bowl.
- Bring water, sugar and oil (or butter) to boil in heavy large saucepan, stirring to dissolve sugar.
- Pour mixture over couscous and stir until well blended.
- Cover and let stand 10 minutes.
- Fluff with fork.
- Mix nuts and dates into couscous.
- Transfer couscous to 13x9" baking dish. Cool. Cover with foil.
- Bake couscous until heated through, about 20 minutes. Spoon into bowls.
- Serve, passing hot milk and additional sugar separately.