DRIED FRUIT- AND ALMOND-STUDDED SWEET COUSCOUS
Summertime on the East Coast, when every muggy day feels like a day spent in the tropics. Whenever sultry weather strikes, I dig out my growing stack of limited-cooking-required recipes. Most of these dishes have their roots in warmer climates where, like me, cooks try to keep the amount of heat in the kitchen to a minimum.
On the top of that stack is a beloved Moroccan specialty, sweet couscous. Dotted with iron-rich dates, dried cranberries, dried apricots and toasted almonds, this grain-based favorite offers an assortment of sensory thrills. The sharp snap of the almonds provides a pleasant, and audible, change from the velvety softness of the steamed fruits and couscous. It also gives me a chance to toss all the ingredients into one pot and steep them for five minutes before serving. Tasty and requiring limited cooking, it’s a treat that can’t be beat!
Traditionally, making couscous involves intermittently steaming the grains in a two-tiered pot known as a couscousiere, wetting down, and then separating the grains with your fingers. It’s a process that takes close to an hour. On balmy, time-pressed evenings, a saucepan and a cup of instant couscous serve as fine substitutes.
As cringeworthy as my videography may be, I’ve included a brief clip on how to use a couscousiere. I also explain why this tool falls into the category of regrettable souvenirs. Bear with me on this one. As time goes by, the videos will improve.
SWEET & NUTTY COUSCOUS
Along with serving Sweet & Nutty Couscous for dessert, I like to cover and refrigerate this dish overnight and then eat it chilled for breakfast. It’s delicious on its own but also tastes wonderful when spooned over Greek yogurt.
1 cup plus 2 tablespoons water
1 cup dried couscous
1/3 cup dried cherries
1/3 cup dried apricots, chopped
3 tablespoons dried dates, chopped
1-inch vanilla bean
1/4 cup blanched almonds, toasted and roughly chopped
1 tablespoon butter
1/3 cup honey
Greek yogurt, optional, for serving
In a medium saucepan, boil the water. Add the couscous, cherries, apricots and figs. Using a knife, split open the vanilla bean and scrape the seeds into the saucepan. Stir the ingredients together, cover the saucepan and remove from heat. Let stand for 10 minutes.
In a large bowl, combine cooked couscous and butter. Rake your fingers through the couscous, loosening the grains and incorporating the butter with the fruit.
Pour in the honey and gently stir. Add the toasted almonds and blend again. Serve the couscous on its own or over plain or vanilla-flavored Greek yogurt.