afoona
Moroccan Sweet Couscous with Almonds and Raisins
Pasta & Rice

Moroccan Sweet Couscous with Almonds and Raisins – Vegan version

Sweet, fragrant Moroccan couscous scented with rose water, cardamom and cinnamon — served as a dessert or as a dish for holidays and Shabbat. Vegan version: Canola oil.

⏱ 20 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona
🧀 Dairy🥬 Vegetarian🍎 Rosh Hashanah🌳 Tu BiShvat
Versions:Original🌱 Vegan⚖ Pareve

👨‍🍳 Method

  1. 1
    Bring the liquid, canola oil, sugar and salt to a boil and pour it over the couscous.
    StoveSmall saucepan
  2. 2
    Cover 5 minutes and fluff the grains with a fork.
    💡Fluff with a fork, not a spoon: a fork separates the grains, and a spoon mashes them into clumps.
  3. 3
    Add the cinnamon, cardamom, rose water, raisins, almonds and walnuts and mix.
  4. 4
    Shape the couscous into a mound on a serving plate and dust with the powdered sugar.
    Serving platter
658calories
16 gprotein
91 gcarbs
25 gfat
● protein 10%● carbs 56%● fat 34%

Per serving (241 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Serving platter · Also works: Plate (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Couscous

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