Best Sweet Couscous With Nuts And Dates 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.

COUSCOUS WITH DRIED DATES

Steps:

• Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste. Transfer to a serving bowl and serve.

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.

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.

SWEET HONEYED DATE NUT COUSCOUS WITH TAHINI NOTE

Steps:

• Bring 2 cups of water to a boil, and salt it a little. Add the tahini, cardamom and cinnamon blend it in, letting the flavors impart. Lower the heat and add the couscous, cover and let simmer for about 15-20 minutes.
• When the couscous is fully cooked, fluff it with a fork and drain any excess water.
• Put into a serving bowl and mix well with the chopped dates and almonds.
• Add the creamed honey and just stir and stir, like you're melting butter over rice. Sir like normal if using regular honey.
• Add extra cinnamon and cardamom to taste. Serve with hot mint tea and enjoy.

COUSCOUS WITH DATES

Steps:

• Bring water, oil, zest, and salt to a boil in a 1- to 1 1/2-quart heavy saucepan. Stir in couscous and dates, then cover pan and remove from heat. Let stand, covered, 5 minutes.
• Fluff couscous with a fork and stir in scallion greens.

MOROCCAN SWEET COUSCOUS

Steps:

• Place couscous in a bowl and pour in the hot water, stirring as you do (or prepare according package instructions) and set aside for 10 minutes.
• Meanwhile, combine nuts (except whole almonds), dried fruit, sugar and orange juice.
• Set couscous in a sieve above a saucepan of boiling water and steam it for 10 minutes.
• Rub in melted butter or margarine and then continue to steam for another 5 to 10 minutes.
• When ready to serve, mix nut and dried fruit mixture into the couscous and turn it out onto a serving dish.
• Decorate with whole almonds and sprinkle with powdered sugar and cinnamon to serve.

COUSCOUS WITH DATES, RAISINS, AND ALMONDS

Steps:

• In a medium saucepan, combine water, butter, orange peel and juice, sugar, cinnamon, nutmeg, and salt. Bring to a boil. Add the couscous to the boiling water. Remove from heat and cover for ten minutes. Liquid should be absorbed. Fluff with a fork.
• In a small frying pan, heat the almonds over medium heat, stirring continuously until toasted. Add the raisins and dates and butter. Heat all until butter is melted.
• Serve couscous spread over a platter, top with topping mixture. Sprinkle a bit of powdered sugar over the top.

MESFOUF QSENTENA - SWEET COUSCOUS WITH DATES & NUTS

Steps:

• Place the cooked couscous in a large bowl & mix in the salt.
• De-stone the dates & roughly chop them. Chop the walnuts into relatively small pieces (about the size of a pea).
• Starting with 80g of each of the butter & the ghee, mix them into the couscous - the best way to do this is with your hands, Rub the couscous between your fingertips & palms until the grains are evenly coated.
• Set aside 2 tbsp of the dates & of the walnuts, mix the remainder into to the couscous & mix well until evenly distributed.
• Taste & add more butter or ghee if desired.
• Transfer the couscous to a large serving bowl & decorate with the reserved dates & walnuts. Sprinkle a little sugar over the top of the couscous & serve.
• Allow people to add their own sugar to taste.