Sweet Couscous

1. 1

   Prepare the couscous as described in Preparing Couscous on page 112.

2. 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.

3. 3

   Shape the couscous into a cone in a round, flat dish.

4. 4

   Dust the pointed top with confectioners sugar and draw lines, fanning down the sides, with confectioners sugar and cinnamon.

5. 5

   Decorate further with one or two of the fruit and nut garnishes listed below.

6. 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.

7. 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.

8. 8

   (The same nuts, coarsely chopped, and small raisins can be mixed with the couscous before it is shaped into a cone.)

9. 9

   Sweet seedless grapes or shiny, pink pomegranate seeds are an alternative garnish to sprinkle over the mound of couscous.

* Per serving · 4 servings · Values may vary.