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!
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Units: US | Metric
- 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
- 1Preheat oven to 350°F
- 2Place couscous in large bowl.
- 3Bring water, sugar and oil (or butter) to boil in heavy large saucepan, stirring to dissolve sugar.
- 4Pour mixture over couscous and stir until well blended.
- 5Cover and let stand 10 minutes.
- 6Fluff with fork.
- 7Mix nuts and dates into couscous.
- 8Transfer couscous to 13x9" baking dish. Cool. Cover with foil.
- 9Bake couscous until heated through, about 20 minutes. Spoon into bowls.
- 10Serve, passing hot milk and additional sugar separately.
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Nutritional Facts for Coochi-Coochi Couscous With Nuts and Dates!
Serving Size: 1 (271 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 597.0
- Calories from Fat 204
- Total Fat 22.7 g
- Saturated Fat 4.1 g
- Cholesterol 8.5 mg
- Sodium 209.6 mg
- Total Carbohydrate 87.7 g
- Dietary Fiber 7.4 g
- Sugars 31.6 g
- Protein 14.5 g