Yid.Dish: Couscous with Dried Fruits and Nuts

By Leah Koenig

Published June 30, 2005.

Makes 6 to 8 servings

1 pound (2 2/3 cups) instant couscous (not Israeli style)

4 cups boiling water

½ cup granulated sugar

½ to 1 teaspoon ground cinnamon

¼ cup (½ stick) butter or margarine, melted

¾ cup (3.5 ounces) raisins

¾ cup (5 ounces) chopped pitted dates

¾ cup (3.5 ounces) chopped dried apricots

¾ cup (3.75 ounces) chopped blanched almonds

¾ cup (3 ounces) chopped walnuts or 1/3 cup pine nuts

About 2 cups almond milk, hot milk, (or ¼ cup orange blossom water and ¾ cup water)

Additional ground cinnamon for garnish

Pour boiling water over couscous. Cover and let stand for 10 minutes.

Stir the sugar and cinnamon into the butter. Pour over the couscous, tossing to coat. Stir in the fruit and nuts. Gradually add enough almond milk to moisten the couscous.

Mound the couscous on a large platter and sprinkle with the additional cinnamon.



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