Indulge in the delightful symphony of flavors with this exquisite recipe for sweet couscous with nuts and dates. This delectable dish is a harmonious blend of soft, fluffy couscous, the sweetness of plump dates, and the nutty crunch of almonds and pistachios. Embark on a culinary journey as we unveil the secrets of preparing this irresistible sweet treat, perfect for special occasions or as a delightful dessert.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET AND NUTTY MOROCCAN COUSCOUS
I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!
Provided by Christina S.
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g
COUSCOUS WITH DRIED DATES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste. Transfer to a serving bowl and serve.
SWEET COUSCOUS WITH NUTS AND DATES
Categories Nut Breakfast Dessert Bake High Fiber Low Sodium Dried Fruit Date Healthy Couscous Bon Appétit Vegetarian Pescatarian Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Place couscous in large bowl. Bring 2 2/3 cups water, 1/2 cup sugar and oil to boil in heavy large saucepan, stirring to dissolve sugar. Pour mixture over couscous and stir until well blended. Cover and let stand 10 minutes. Fluff with fork to separate grains. Mix nuts and dates into couscous. Transfer couscous to 13x9x2-inch baking dish. Cool. Cover with foil. (Can be prepared 4 hours ahead. Let stand at room temperature.)
- Preheat oven to 350°F. Bake couscous until heated through, about 20 minutes. Spoon into bowls. Serve, passing hot milk and additional sugar separately.
SWEET COUSCOUS WITH NUTS AND DRIED FRUIT
Provided by Giada De Laurentiis
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
- Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
- Transfer the couscous to an airtight container and store in the refrigerator.
- Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
MESFOUF QSENTENA - SWEET COUSCOUS WITH DATES & NUTS
This dish is a regional speciality of an area of Algeria called Constantine. For best results, use freshly steamed couscous. This dish is often served with laben aka buttermilk. You can substitute raisins for the dates, just soak them for 5 mins in hot water.
Provided by Um Safia
Categories One Dish Meal
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place the cooked couscous in a large bowl & mix in the salt.
- De-stone the dates & roughly chop them. Chop the walnuts into relatively small pieces (about the size of a pea).
- Starting with 80g of each of the butter & the ghee, mix them into the couscous - the best way to do this is with your hands, Rub the couscous between your fingertips & palms until the grains are evenly coated.
- Set aside 2 tbsp of the dates & of the walnuts, mix the remainder into to the couscous & mix well until evenly distributed.
- Taste & add more butter or ghee if desired.
- Transfer the couscous to a large serving bowl & decorate with the reserved dates & walnuts. Sprinkle a little sugar over the top of the couscous & serve.
- Allow people to add their own sugar to taste.
Nutrition Facts : Calories 1259.5, Fat 57.8, SaturatedFat 18.3, Cholesterol 62.6, Sodium 288.7, Carbohydrate 160.9, Fiber 14.3, Sugar 22.4, Protein 29.9
COUSCOUS WITH DATES
Categories Side Vegetarian Quick & Easy Ramadan Date Vegan Couscous Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- Bring water, oil, zest, and salt to a boil in a 1- to 1 1/2-quart heavy saucepan. Stir in couscous and dates, then cover pan and remove from heat. Let stand, covered, 5 minutes.
- Fluff couscous with a fork and stir in scallion greens.
SWEET COUSCOUS WITH NUTS AND DRIED FRUIT
From Everyday Italian 2008 Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture. You can serve this warm, cold or room temp - I preferred room temp.
Provided by lazy gourmet
Categories Fruit
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
- Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
- Transfer the couscous to an airtight container and store in the refrigerator.
- Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
Tips:
- For perfectly fluffy couscous, use a fork to separate the grains before cooking.
- If you don't have any vegetable broth, use water instead. Just add a pinch of salt to taste.
- Feel free to experiment with different nuts and dried fruits. Some other great options include almonds, pistachios, cranberries, and raisins.
- If you're short on time, you can use pre-cooked couscous. Just follow the package instructions for how to reheat it.
- Serve sweet couscous as a side dish, main course, or even breakfast.
Conclusion:
Sweet couscous is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give sweet couscous a try!
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