Egyptian Sweet Couscous Dessert

READY IN: 25mins
Recipe by Elmotoo

Among the variations of couscous, this recipe from Egypt is unrivaled for the sweet-toothed palate. Serve with a cold glass of milk or a demitasse of heavy Arabic coffee. Found for Zaar World Tour II.

Top Review by Glori-B

Due to some ingredient availability constraints, I was not able to make this exactly as written, but it was awesome nonetheless! I used a black cherry/concord grape blend for the 2 cups of juice; I used freshly ground almonds and pecans; and since I couldn't find the candied almonds I soaked some whole almonds in water for a couple of hours and then dredged them in a mixture of powdered sugar and cinnamon. No pomegranates available, so I used raspberries instead. It was awesome, especially while it was still warm. I can hardly wait to make this again. I'll have to invent an occasion as an excuse to do this again! Thanks for posting Elmotoo!

Ingredients Nutrition

Directions

  1. Bring fruit juice & rose water to a boil, add couscous, stir well, cover, remove from heat & let stand 15 minutes. Fluff with a fork.
  2. Rub well into grains 3 Tbs. melted sweet butter.
  3. Combine couscous with 1/4 cup each finely ground blanched almonds and pistachio nuts.
  4. Mound on serving platter and sprinkle with mixture of powdered sugar & cinnamon.
  5. Garnish with kufeta (candy-coated almonds) & pomegranate seeds.

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