Prep 10 mins
Cook 30 mins
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!
- 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
- 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.
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..
Great comforted food. The hot milk combined with the dates and couscous makes this dish feel like your favorite old blanky. This is really quite sweet, so if you don't like really sweet may want to cut the sugar / Splenda. Made as written using you recommendation of butter instead of oil. Also used toasted pecans for the nuts. A sprinkling of cinnamon went really well on the leftovers. Cut the recipe in half and had 4 large servings which could have easily feed 6. Will be making this again. Thanks for the post.