Prep 10 mins
Cook 15 mins
Sweet couscous is served as the final savory dish of a banquet. More expensive nuts, such as pistachios and pine nuts, are often used along with traditional almonds.
- 118.29 ml combined nuts (pistachio nuts, pine nuts and blanched almonds)
- 59.14 ml dried apricot, chopped
- 314.66 ml instant couscous, uncooked
- 59.14 ml caster sugar (super fine sugar)
- 2.46 ml cinnamon
- 236.59 ml boiling water
- 118.29 ml hot milk
- 29.58 ml sweet unsalted butter, softened
- 29.58 ml confectioners' sugar
- 2.46 ml cinnamon
- of fresh mint, to garnish (optional)
- Preheat oven to 325 degrees. Spread the nuts on a baking tray and bake for about 5 minutes (until slightly golden).
- Allow to cool, then roughly chop and place in a bowl. Mix the chopped apricots in with the nuts.
- Put the couscous, cinnamon, and caster sugar in a large bowl then pour in the water & milk, stir well. Add the butter and a pinch of salt, stir until the butter melts.
- Cover with a towel and set aside for 10 minutes. Fluff the grains with a fork then stir in half the nut & fruit mixture.
- To Serve: Pile the warm couscous in the center of a platter. Arrange the remaining nut mixture over the couscous & arrange fresh mint along the outside.
- To Garnish: Combine the confectioners sugar and the cinnamon in a small bowl and serve separately for sprinkling.
Perfect consistency, not too dry, not too wet - just enough to taste the texture of the uncooked couscous. And just sweet enough to be deemed dessert! Awesome recipe. It's going in the cookbook arsenal.
Excellent dish! I used rice couscous and rice milk and dried papaya instead of the apricot. The pistachios and pine nuts really made this special. Thanks for posting!
Made for Ramadan Tag 2010.
Despite the fact that I messed up and picked up the wrong dish and dumped the nuts and apricots into the cooking pot. I was able to draw back and save a very few nuts to scatter. Even if it's not company pretty it didn't damage the taste in any way and this is delicious. I skipped the butter and used Splenda for the sugar. The nuts were pistachio's and pine nuts. This would also be a marvelous breakfast dish...at least for me. Made for Photo Tag.