Shared by Ruth and Gabriel Stulman
Shared by Ruth and Gabriel Stulman
Sweet Couscous with Nuts and Dried Fruit
Yield: 6-8 servings
Sweet Couscous with Nuts and Dried Fruit
Yield: 6-8 servingsFamily Journey
Rabat, MoroccoAlexandria, VAFairfax, VA
New York City
This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
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.
