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1
Prepare the couscous as described in Preparing Couscous on page 112.
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2
Before serving, cut the butter into small pieces and work it and the superfine sugar into the hot couscous, fluffing up the grain with a fork and breaking up any lumps.
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3
Shape the couscous into a cone in a round, flat dish.
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4
Dust the pointed top with confectioners sugar and draw lines, fanning down the sides, with confectioners sugar and cinnamon.
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5
Decorate further with one or two of the fruit and nut garnishes listed below.
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6
Serve in bowls and pass around bowls of honey, sugar, and cinnamon and more of the fruit and nuts, for people to help themselves as they wish.
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7
Arrange dessert raisins such as Muscatels or Smyrna sultanas with blanched almonds (toasted or fried in a drop of oil until lightly golden), or dates and walnut halves, around the bottom of the cone or between the lines of confectioners sugar and cinnamon.
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8
(The same nuts, coarsely chopped, and small raisins can be mixed with the couscous before it is shaped into a cone.)
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9
Sweet seedless grapes or shiny, pink pomegranate seeds are an alternative garnish to sprinkle over the mound of couscous.
