Middle Eastern Sweet Couscous Recipes

SWEET AND NUTTY MOROCCAN COUSCOUS

Steps:

• Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

MIDDLE EASTERN SWEET COUSCOUS

Steps:

• 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.

MOROCCAN SWEET POTATO WITH COUSCOUS

Steps:

• Chop sweet potato, put in a pot with barely enough water to cover.
• Add salt, bring to a boil, then reduce heat and simmer (just under medium temperature, not too low) for 10-12 minutes until tender.
• Cook couscous by placing in a bowl with equal amount of boiling water and covering immediately. Leave to cook while potato is simmering.
• Prepare ginger and lemon.
• Add everything except lemon zest and couscous to water and sweet potato and keep on cooking about 2 minutes.
• Stir in lemon zest.
• Fluff couscous, divide between two pasta plates (they hold the sauce better than flat plates) and top with sweet potato. Be generous with the sauce as it will soak into the couscous and add delicious flavour.