Prep 20 mins
Cook 1 hr 15 mins
OOOOH! Will that do?! This is definitely a comfort food for me especially on a cool/cold evening warm and is teriffic for breakfast as well. We usually eat it cold for breakfast as we cannot be bothered to re-steam and it is just as lush cold/room temperature. A Moroccan home cooked classic! This recipe makes A LOT! Though it does freeze or you can split the recipe in half. No chance of either here,,,it goes! c.\2005
- 5 cups couscous, uncooked
- 2 tablespoons vegetable oil
- 1⁄4 teaspoon salt
- 3 teaspoons cinnamon
- 3⁄4 cup olive oil or 3⁄4 cup milk, i prefer milk though many use the oil both the olive oil and milk
- icing sugar
- prune, snipped
- dates, snipped
- almonds, as required, any semi dried soaked fruits. Nuts. I use the
- Cover raw couscous with cold water & drain immediately. Stir with a fork & let rest for 15 minutes.
- Sprinkle with the vegetable oil mix with 6 tb water along with the salt & cinnamon. Mix well using your hands until the liquid has been uniformly absorbed.
- Place couscous in the top of a coucousier & [place over boiling water.
- Steam for 30 minutes & remove from the heat. Return couscous to a bowl & mix in half the olive oil or milk using your hands. Allow to cool & then sprinkle with 3/4 c water. Mix well & set aside until it has absorbed all the water.
- Return to the couscousier & steam for another 15 minutes. Return to the bowl, add half the remaining oil or milk & mix with your fingers. Steam again for another 30 minutes. Return to the bowl for one last time & mix in the rest of the oil or milk or 1/2 milk and 1/2 oil.
- Arrange coucous in a cone shape on a large serving platter. Decorate attractively with the garnishes & serve while still hot. Great cold for breakfast as well!
- This is a make the couscous and the rest is garnish recipe. In my area, Oujda we prefer pistachios and will then add almonds to the pistachios if we have them.