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Nutrition Facts
Serving Size 1 (57g) Recipe makes 6 servings The following items or measurements are not included below: fruit juice rose water candy-covered almonds pomegranate seeds
Calories 263
Calories from Fat 101		(38%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 5mg		0%
Potassium 146mg		4%
Total Carbohydrate 35.4g		11%
	Dietary Fiber 2.9g	11%
	Sugars 10.5g
Protein 6.1g		12%
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Egyptian Sweet Couscous Dessert

Recipe #173613 | 25 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Elmotoo
Jun 19, 2006

Among the variations of couscous, this recipe from Egypt is unrivaled for the sweet-toothed palate. Serve with a cold glass of milk or a demitasse of heavy Arabic coffee. Found for Zaar World Tour II.

SERVES 6 (change servings and units)

Ingredients

1 cup couscous
2 cups fruit juice
2 tablespoons rose water
3 tablespoons melted sweet butter
1/4 cup finely ground blanched almond
1/4 cup finely ground pistachio nut
1/2 cup powdered sugar
1/2-1 tablespoon cinnamon
1 cup candy-covered almonds (kufeta)
1/2 cup pomegranate seeds, if in season

Directions

1
Bring fruit juice & rose water to a boil, add couscous, stir well, cover, remove from heat & let stand 15 minutes. Fluff with a fork.
2
Rub well into grains 3 Tbs. melted sweet butter.
3
Combine couscous with 1/4 cup each finely ground blanched almonds and pistachio nuts.
4
Mound on serving platter and sprinkle with mixture of powdered sugar & cinnamon.
5
Garnish with kufeta (candy-coated almonds) & pomegranate seeds.

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Browse similar recipes by category

Course > Desserts
Cuisine > African > Northern > Egyptian
Preparation > Time to Make > < 30 mins
Preparation > Simple
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Nasseh

On May 11, 2008

This was a wonderful change from ordinary couscous. I substituted strawberries for pomegranate seeds. Since I was using strawberries I used strawberry-banana juice for my fruit juice. Instead of pistachio & almonds I used walnuts. A very good recipe, thanks.

0 people found this review helpful

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From: justcallmetoni

On Jun 13, 2007

Another incarnation and opportunity for me to enjoy coucous. I made a tiny batch for two and the results were downright scrumptious. As presented this was a wee bit sweet for me so I cut the amount a bit and used Splenda to cut the calories a bit. Similarly I used light butter. These are fairly typical substitutions for me and ones for which my palatte is accustomed. I really enjoyed the way the flavors of the nuts, fruit and rose water came together. For the fruit juice I used a combination of pomegranate and guava. (The guava juice said manufactured in Egypt so I thought it would work.) After much searching, I gave up on finding pomegranate seeds and in consultation with the posting chef used diced dried cherries soaked overnight in pomegranate juice. They were delicious but not especially attractive so I eventually mixed them right into the couscous befor serving. Thanks Elmotoo.

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From: Marlitt

On Jun 13, 2007

This was delicious. We all loved it. It was a little on the sweet side for me, not the kids of course but that goes with the region, and is very easily adjusted. I found some whole wheat couscous which I used for this dish. The pomegranate was not in season so I tore up some raspberries that I had, It turned out great. This is quick and very easy to make and we'll surely be having this again. Thank you for the great recipe.

1 person found this review helpful

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From: artzgurl24

On Jan 20, 2008

I really liked this recipe. I had never had couscous before I made it. I used it for a class project on Egypt and everyone who tried it loved it. I made two batches when I made it and I think I used Apple Juice with one and Pomegranate Juice with other, so that the people who tried it had a flavor option.