SWEET COUSCOUS WITH NUTS AND DATES - Tunisian Farka xp

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SWEET COUSCOUS WITH NUTS AND DATES

2 2/3 cups couscous (about 1 pound)

2 2/3 cups water

1/2 cup sugar

1/4 cup vegetable oil

1 1/2 cups chopped toasted mixed nuts (such as walnuts, blanched

almonds, hazelnuts, pistachios and pine nuts)

1 8-ounce box pitted dates, cut into pieces

2 cups milk, hot

Additional sugar

 

 

 

 

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.

 

Serves 8.

 

Source: Bon Appétit, May 1995

Formatted by Chupa Babi in MC: 10.12.06

 

In this interesting Tunisian specialty called farka, the semolina

grains take a sweet turn. It is enjoyed as a breakfast dish or

afternoon snack, rather than an after-dinner dessert.

 

 

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