Dessert Couscous Recipe - Cooking Index
Dessert Couscous Recipe - Cooking Index
| 5 cups | 1185ml | Couscous |
| 2 tablespoons | 30ml | Peanut oil |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Cinnamon |
| 3/4 cup | 177ml | Olive oil |
| Garnish | ||
| Cinnamon | ||
| Icing sugar | ||
| Prunes - dates, raisins and | ||
| Almonds - as required |
Cover raw couscous with cold water and drain immediately. Stir with a fork and let rest for 15 minutes. Sprinkle with the peanut oil mixe with 6 tb water along with the salt and cinnamon.
Mix well using your hands until the liquid has been uniformly absorbed. Place couscous in the top of a coucousier and [place over boiling water.
Steam for 30 minutes and remove from the heat. Return couscous to a bowl and mix in half the olive oil using your hands.
Allow to cool and then sprinkle with 3/4 c water. Mix well and set aside until it has absorbed all the water. Return to the couscousier and steam for another 15 minutes.
Return to the bowl, add half the remaining oil and mix with your fingers. Steam again for another 30 minutes. Return to the bowl for one last time and mix in the rest of the oil.
Arrange coucous in a cone shape on a large serving platter. Decorate attractively with the garnishes and serve while still hot.
Source:
Emeril Lagasse
Average rating:
2.5 (17 votes)
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