Middle Eastern Sweet Couscous

Recipe by Wildflour
READY IN: 20mins


  • 12
    cup mixed shelled pistachio nuts (shelled) or 1/2 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


  • 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.
  • Place in a bowl with the chopped apricots and toss to combine.
  • 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.
  • Fluff with a fork, then add the nuts & apricots, toss gently.
  • 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.