Breakfast: Tunisian Farka - Breakfast Couscous

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Tunisian Farka - Breakfast Couscous

1 1/3 cups couscous, (about 1 pound)

1 1/3 cups water

1/2 cup sugar

1/4 cup vegetable oil, (or butter if you're of that

persuasion)

1 1/2 cups chopped toasted mixed nuts, not salted

(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 the couscous in a large bowl. Bring 1 1/3 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 baking dish and allow it to cool.

Cover with foil. 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 4

 

Author: Kitty Morse

Formatted by Chupa Babi: 11.27.07

 

ChupaNote: haven't made this particular recipe, but

breakfast couscous in Morocco is common. I make it

fruit juice all the time.

 

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