This couscous dish, originally made especially by Moroccans at the Maimouna, a post-Passover celebration, has become pan–North African in France now that Tunisians and Algerians are preparing it. They also make this dish, using butter and accompanying it with yogurt, at Shavuot, a late-spring holiday celebrating the giving of the Torah on Mount Sinai and the abundance of milk in the springtime. Sweet couscous can be made with either couscous or rice, although I prefer the texture of the couscous with the raisins and nuts.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
In a frying pan, sauté the onions in the oil or butter over medium heat until translucent. Add the sugar and saffron, and continue to cook until caramelized and jamlike. Add the raisins and almonds, cooking until the almonds are golden.
Step 2
Prepare the couscous according to the package instructions, seasoning it with salt and freshly ground pepper to taste. Mound the couscous in the middle of a plate, and surround with the onions, raisins, and almonds.
