TUNISIAN FARKA - Breakfast Couscous

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TUNISIAN FARKA - Breakfast Couscous

2 2/3 cups couscous (about 1 pound)

2 2/3 cups water

1/2 cup sugar

1/4 cup vegetable oil

1 1/2 cups chopped toasted mixed nuts (such as

walnuts, blanched almonds, hazelnuts, pistachios and

pine nuts)

1 8-ounce box pitted dates, cut into pieces

2 cups milk, hot

Additional sugar

 

 

 

 

 

Place couscous in large bowl. Bring 2 2/3 cups water,

1/2 cup sugar and oil to boil in heavy large saucepan,

stirring to dissolve sugar. Pour mixture over couscous

and stir until well blended. Cover and let stand 10

minutes. Fluff with fork to separate grains. Mix nuts

and dates into couscous.

 

 

Transfer couscous to 13x9x2-inch baking dish. Cool.

Cover with foil. (Can be prepared 4 hours ahead. Let

stand at room temperature.)

 

Preheat oven to 350°F. Bake couscous until heated

through, about 20 minutes. Spoon into bowls.

 

Serve, passing hot milk and additional sugar

separately.

 

SERVES 8

 

Source: The Gutsy Gourmet

Formatted by Chupa Babi: 10.15.07

 

A breakfast pasta from North Africa!

 

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