Middle Eastern Sweet Couscous

READY IN: 20mins
Recipe by Wildflour

This sweet couscous is great with full-flavored, spicy meats, like lamb kebabs and although it is traditionally middle-eastern, we love it with spicy caribbean jerk pork, too!

Top Review by Mandy

I took the idea of this and changed it up a little, I used some fresh blueberries instead of apricots and crushed nuts that I had in the cupboard ans subbed Splenda for the sugar. I served with some warm milk for a delightfully delish brekky. Thanks Wildflour!

Ingredients Nutrition

  • 12 cup mixed shelled pistachio nuts (shelled) or 12 cup pine nuts, combined to make 1/2 cup (shelled)
  • 14 cup dried apricot, julienned
  • 1 13 cups couscous
  • 14 cup superfine sugar
  • 3 tablespoons superfine sugar
  • 6 tablespoons butter, softened
  • 12 teaspoon ground cinnamon
  • 1 12 cups hot milk


  1. Heat oven to 315°F Spread nuts on a baking sheet and bake about 5 minutes, until lightly golden. Allow to cool, then coarse chop.
  2. Place in a bowl with the chopped apricots and toss to combine.
  3. Place the couscous and sugar in a bowl and cover with 1 cup boiling water. Stir well then add the butter and a pinch of salt. Stir until the butter melts, then cover with a dish towel and set aside for 10 minutes.
  4. Fluff with a fork, then add the nuts & apricots, toss gently.
  5. The couscous can be served just like this, on a platter with the meat, or in a bowl. Some prefer it served in small bowls, sprinkled with the cinnamon and a little hot milk. This way it can be a dessert or a breakfast dish, much like we enjoy cream of wheat.

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