Shared by Ruth and Gabriel Stulman
Shared by Ruth and Gabriel Stulman
Sweet Couscous with Nuts and Dried Fruit
Yield: 6-8 servingsTime: 30 min
Sweet Couscous with Nuts and Dried Fruit
Yield: 6-8 servingsTime: 30 minFamily Journey
Rabat, MoroccoAlexandria, VAFairfax, VA
New York City
This recipe was shared by Ruth and Gabriel Stulman. Read more about their family in "Sharing Mimouna With Neighbors — in Morocco and Virginia" and try their recipes for Moroccan sfenj, petits gateaux (pistachio cookies), and mufleta (crepes with butter and honey).
Ingredients
- 1 pound instant couscous
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons (½ stick) unsalted butter or margarine, melted
- ¾ cup raisins
- ¾ cup pitted dates, chopped
- ¾ cup dried apricots, chopped
- ¾ cup blanched almonds, chopped
- ¾ cup walnuts, chopped
- ½ to 1 cup almond milk
*Traditionally, a larger sized couscous, similar to pearl, is used for this dish.
Preparation
Step 1
Prepare the couscous according to the package instructions, using water rather than broth. Transfer the couscous to a large serving bowl.
Step 2
In a small bowl, stir the sugar and cinnamon into the melted butter. Pour over the couscous, tossing to coat. Stir in the raisins, dates, apricots, almonds, and walnuts.
Step 3
Gradually add the almond milk, a little bit at a time, until the couscous is moistened to your liking; you may not need all of the almond milk. Tidy up the edge of the serving bowl and serve right away, while the couscous is still warm.
