Among the variations of couscous this recipe from Egypt is unrivaled for the sweet-toothed palate. Serve with a cold glass of milk or a demitasse of heavy Arabic coffee.
Follow basic directions for steaming couscous, using:
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- 1 cup couscous
- 2 cups fruit juice
- 2 Tbs. rose water
After first steaming, rub well into grains:
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- 3 Tbs. melted sweet butter
After second steaming combine couscous with:
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- 4 Tbs. melted sweet butter
- 1/4 cup each finely ground blanched almonds and pistachio nuts
Mound on serving platter and sprinkle with mixture of:
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- 1/2 cup powdered sugar
- 1/2 to 1 Tbs. cinnamon
Surround with:
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- 1 cup kufeta (candy-coated almonds)
Sprinkle with:
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- 1/2 cup pomegranate seeds if in season
Serves 6.
From "Middle Eastern Cookery" by Eva Zane
