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Sweet couscous with raisins: (masfouf)
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- fine couscous : 500 g.
- raisins : 150 g.
- fine sugar : 200 g.
- Olive oile: 4 table spoonful.
Dates: a handful.
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Raisins are sorted out, washed
and then soaked up. The dates are wiped, deseeded and cut
into long
halves. The couscous is steamed for the first time over 2
liters of boiling water for 20 minutes. The
lumps are then taken down after removing the couscous from
fire the grains are aerated, put back into
the couscous maker and steamed for the second time during
20 minutes .
As the couscous is cooked, it is poured into a serving dish
aerated, stirred with 4 to 5 spoons of oil
soup, set up as a dome or flat, sprinkled with sugar, garnished
with dates and served hot or cold.
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