Ingredients
- For the couscous seeds:
- 600 g of fine couscous semolina
- 6 tbsp. tablespoon of oil
- 100 g butter
- For the garnish:
- 250 g of blanched almonds
- 100 g hazelnuts
- 100 g cashew nuts
- 100 g walnut kernels
- 100g pistachios
- 5 tbsp. tablespoons of powdered cane sugar
- 2 sachets of vanilla sugar
-
Preparation
The sunny days are coming and so are the weddings. In Morocco, Moroccan Couscous with dried fruits is served particularly on the occasion of major ceremonies. It is presented just before dessert and after a good meat or chicken tagine. But at home, nothing stops you from serving it with good marinated lamb skewers
In a large salad bowl, pour water over the couscous until it is just wet. Let sit for 10 minutes. In the meantime, heat water in the lower part of the couscous maker.
Then stir the grains between your fingers so that they all separate from each other. Then place them in the upper part of the couscoussier and leave to cook for 15 minutes. (Cooking time depends on the couscous used).
Crack the shells of the dried fruits and remove their skin.
Pour the almonds and cashew nuts into a dish and brown them lightly in the oven.
Chop 150 g of golden dried fruits very finely, then add them to the couscous. Then add the sugars, hazelnuts and whole pistachios.
Arrange the couscous in a large deep dish, place some dried fruits in the center, then draw a star with the walnut kernels. Decorate the outline of the dish with the remaining golden dried fruits.
source: moroccan-cuisine
