Moroccan couscous has a special place in Moroccan culinary heritage and cultural celebrations. It is usually served at weddings, religious holidays, family gatherings and festivals. This delicacy reflects Morocco’s love of blending sweet and savory ingredients and influences from Berber, Arab and Andalusian culinary traditions. This article delves into the world of Moroccan sweet couscous, exploring its ingredients, and preparation methods.
- 500 g couscous ( as will be mentioned in the couscous recipe)
- 200 g raisins
- Two tablespoons of blossom water
- 100 g butter
- 200 g boiled, peeled and fried almonds
- 150g caster sugar
- A teaspoon of crushed cinnamon
Couscous preparation method :
Put the couscous in a bowl and sprinkle it with a large cup of water, and release it with your hands lightly to separate the grains from each other. Cover with a napkin and leave for a few minutes until the water is well absorbed. Spread the couscous with a little oil, then place it on a pot halfway filled with boiling water.
- Soak the raisins in water for 15 minutes, drained, and then added to the couscous at the end of the cooking stage (Couscous preparation method).
- After the couscous is well steamed , it is placed in a pot and sprinkled with blossom water, then caster sugar, butter and cinnamon are added to it.
- The couscous is placed in a pyramid-shaped serving dish and decorated with crushed cinnamon, fried almonds and caster sugar.
Other items can be added to decorate the sweet Couscous, such as dates, boiled eggs, and walnuts.