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1
Prepare couscous as described in An Easy Way of Preparing Quick-Cooking Couscous in the Oven on page 376, using the amounts of couscous, water, salt, and oil called for in the above list.
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2
Before serving, break up any lumps very thoroughly, add sugar to taste, and, if you like, orange-blossom water, and work in the butter.
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3
Mix in one of the garnishes that follow, leaving some aside to decorate the dish.
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4
Serve in a round, shallow dish.
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5
Shape into a cone.
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6
Dust the pointed top with confectioners sugar and draw lines down the sides with cinnamon.
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7
Decorate further with the bits of garnish that have been left aside.
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8
Serve in soup bowls.
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9
Accompany with bowls of sugar, cinnamon, and honey for people to help themselves if they want to, and with a jug of hot milk.
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10
1/2 cup raisins soaked in water for 1520 minutes, then drained
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11
1/2 pound dates and 1 cup chopped walnut halves (keep a few whole to decorate)
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12
1 1/2 cups mixed chopped lightly toasted nuts, including pistachios, walnuts, and hazelnuts, and 1/2 cup black or golden raisins
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13
Plenty of fresh grapes
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14
The fresh pink seeds of 2 pomegranates
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15
1 cup blanched almonds, lightly toasted or fried in a drop of oil till golden, and coarsely chopped
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16
For a Tunisian version, make a syrup by boiling 3/4 cup water with 1 1/4 cups sugar and the juice of 1/2 lemon.
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17
Pour half of it over the cooked grain and heat in the oven for 15 minutes.
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18
Serve with the rest of the syrup poured over and a sprinkling of chopped pistachio nuts.
