Seffa

Sweet Couscous

Couscous is served as the final savoury dish of a banquet and interestingly a sweet couscous is often served. As it is a popular dish at palace banquets, the more expensive nuts – pistachios and pine nuts – are often used along with the traditional almonds.

SERVES 4–6

80 g (3 oz/½ cup) combined pistachio nuts, pine nuts and blanched almonds

40 g (1½ oz/¼ cup) dried apricots

250 g (9 oz/1¹/₃ cups) instant couscous

55 g (2 oz/¼ cup) caster (superfine) sugar

90 g (3 oz) unsalted butter, softened

½ teaspoon ground cinnamon

2 tablespoons caster (superfine) sugar, extra

375 ml (13 fl oz/1½ cups) hot milk

Preheat the oven to 160°C (315°F/Gas 2–3). Spread the nuts on a baking tray and bake for about 5 minutes, or until lightly golden. Allow to cool, then roughly chop and place in a bowl. Slice the apricots into matchstick-sized pieces. Add to the nuts and toss to combine.

Put the couscous and sugar in a large bowl and cover with 250 ml (9 fl oz/1 cup) boiling water. Stir well, then add the butter and a pinch of salt. Stir until the butter melts. Cover with a tea towel (dish towel) and set aside for 10 minutes. Fluff the grains with a fork, then toss through half the fruit and nut mixture.

To serve, pile the warm couscous in the centre of a platter. Arrange the remaining nut mixture around the edge. Combine the cinnamon and extra sugar in a small bowl for sprinkling. Pass around the hot milk in a pitcher for guests to help themselves.