Dessert Couscous With Nuts Recipes

SWEET COUSCOUS- AN EASY DESSERT

Steps:

• In a medium pot, add water and 1 Tbs of butter and bring to a boil.
• Add couscous and continue boiling for 1 minutes.
• Cover and remove from heat, let it rest for 10 minutes.
• Fluff couscous lightly with a fork, add 1/4 c of powdered sugar and the remaining butter and continue fluffing until all are incorporated.
• *Top with nuts, raisins, dried cranberry, coconut flakes and more powdered sugar.

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT

Steps:

• In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
• Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
• Transfer the couscous to an airtight container and store in the refrigerator.
• Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

MARILU'S COUS COUS DESSERT

Steps:

• Place the cooked cous cous, butter, sugar, pine nuts, raisins, almonds, hazelnuts, and water in a mixing bowl. Thoroughly combine all the ingredients. Cover the bowl and let rest for at least 1/2 an hour. Butter a ramekin to prevent sticking. Firmly pack some cous cous mixture in the ramekin and invert onto an individual dessert plate, so that the form of the cous cous is released from the ramekin. Sprinkle with icing sugar. Repeat for other individual plates and serve.
• For the dough: Cous cous is cooked in a special double boiler called a couscousiera. A makeshift couscousiera can be made by placing a colander over a similar-size pot and sealing the two together with simple dough to prevent steam from escaping. To make the dough: Combine 1 cup flour with enough water to create dough. Roll the dough into a long rope and use as a seal.
• For the cous cous: Place half the durum wheat in a large bowl. Add splashes of water, salt, cinnamon, and extra-virgin olive oil, while stirring/raking the durum wheat in a circular motion with your hand. You should use approximately 1/2 the quantities of water, salt, cinnamon and extra-virgin olive oil at this point. Continue working in a circular motion, constantly stirring to moisten the grains evenly. Rub the mixture between your hands to remove any lumps that may form. If the mixture becomes too wet, add some more durum wheat, if it becomes too dry, add some more water. The mixture should form into small pellets. If you have not achieved small pellets, rub and rake some more.
• Add the remaining durum wheat, salt, cinnamon and extra-virgin olive oil and repeat the process above. Transfer the cous cous to a colander and embed the zest of 1 lemon in the cous cous. Rest the colander over a pot of boiling water. Let the cous cous steam for approximately 1 hour and 15 minutes. Serve with seafood, stewed meats and/or vegetables, or use as a base for Marilu's cous cous dessert recipe follows.

SWEET COUSCOUS WITH NUTS AND DATES

Steps:

• Place couscous in large bowl. Bring 2 2/3 cups water, 1/2 cup sugar and oil to boil in heavy large saucepan, stirring to dissolve sugar. Pour mixture over couscous and stir until well blended. Cover and let stand 10 minutes. Fluff with fork to separate grains. Mix nuts and dates into couscous. Transfer couscous to 13x9x2-inch baking dish. Cool. Cover with foil. (Can be prepared 4 hours ahead. Let stand at room temperature.)
• Preheat oven to 350°F. Bake couscous until heated through, about 20 minutes. Spoon into bowls. Serve, passing hot milk and additional sugar separately.

COUSCOUS WITH PINE NUTS

Steps:

• Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

EGYPTIAN SWEET COUSCOUS DESSERT

Steps:

• Bring fruit juice & rose water to a boil, add couscous, stir well, cover, remove from heat & let stand 15 minutes. Fluff with a fork.
• Rub well into grains 3 Tbs. melted sweet butter.
• Combine couscous with 1/4 cup each finely ground blanched almonds and pistachio nuts.
• Mound on serving platter and sprinkle with mixture of powdered sugar & cinnamon.
• Garnish with kufeta (candy-coated almonds) & pomegranate seeds.

PEARL (ISRAELI) COUSCOUS WITH GARAM MASALA AND PINE NUTS

Steps:

• Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
• Set aside to cool.
• In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
• Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
• Remove from heat and let stand 5 minutes. Fluff with fork.
• Put in serving bowl and sprinkle with toasted pine nuts.