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Sweet Couscous Recipe

Serves: 4
Time: 20 minutes
Ingredients
  • 1 cup ¼ (240 ml) water

  • Pinch of salt

  • 1 cup (130 g) couscous

  • 1 cup (200 ml) whole milk

  • ¼ cup (80 g) honey

  • 2 tbsp salted butter

  • 1 tsp ground cinnamon

  • Pinch of ground cardamom

  • ¼ cup (40 g) raisins

  • ¼ cup (35 g) chopped almonds

  • Raisins, to sprinkle (optional)

Featured in Hélène Jawhara Piñer‘s Cookbook:

MOROCCO

Meat and vegetable couscous is just as much a part of the culinary habits of Muslims in Morocco and North Africa as it is for the Jews of these territories and their diaspora. The same goes for sweet couscous that is cooked in milk, which Moroccan Sephardic Jews mainly consume to celebrate Mimouna, but also for Purim. Shavuot would also be a good time to eat it.

Instructions

1. In a saucepan, bring 240ml water to a boil. Add a pinch of salt and the couscous to the water, stir, and remove from heat. Cover and let sit for 8 minutes until the water is fully absorbed.

2. In a separate saucepan, heat the whole milk over medium heat, along with the honey and butter. Stir. Add the cinnamon and cardamom and stir some more, and then add the raisins.

3. Add the cooked couscous to the saucepan with the honey mixture and stir until fully combined. Cook the couscous mixture over low heat for 5 minutes, stirring.

4. Place the sweet couscous in a dish and sprinkle with the chopped almonds and raisins to taste.

5. Serve warm.