917- Couscous Dessert / كسكس حلو

Ingredients :

For the couscous
500g (1 lb) couscous
4 tablespoons vegetable oil, divided
100g (1/4 cup) butter, cubed
100g (3.5 ounces) toasted walnuts, finely ground
100g (3.5 ounces) date paste
150ml (1/3 cup + 4 tablespoons) water, divided
Salt to taste
Decoration option 1: Couscous with walnuts and dates
100g (3.5 ounces) dates, pitted and cut in half
100g (3.5 ounces) toasted walnuts
1 tablespoon ground cinnamon
Decoration option 2: Couscous with jben and fruits
200g (1 cup) jben Cheese (Moroccan fresh cheese)
4 strawberries, finely diced
2 kiwis, finely diced
1 apple, finely diced
2 tablespoons honey
Mint leaves for decoration

Directions :

Step 1: Preparing the couscous
1- In a large bowl, combine the couscous, salt, 3 tablespoons of vegetable oil, and 80ml (1/3 cup) of water. Mix with your hands until the couscous is covered in the oil and water.
2- Place the couscous in a couscoussier, then steam for 20 minutes.
3- Pour the couscous back into the bowl, add 30ml (2 tablespoons) of water and mix with a spatula until well combined. Place the couscous back in the couscoussier and cook for an additional 20 minutes.
4- Pour the couscous back into the bowl, add the butter and mix with a spatula until the butter is melted.
5- Add the date paste and mix until the paste is well combined with the couscous.
6- Add the walnuts and the remaining 1 tablespoon of oil, then mix well. Place the couscous back in the couscoussier and steam for a final 15 minutes.

Step 2: Decorating the couscous
7- Decorate your couscous with your choice of decoration and serve.
Decoration option 1: Couscous with walnuts and dates
8- Place the couscous in your serving bowls. Decorate with cinnamon, dates and walnuts, then serve.
Decoration option 2: couscous with jben and fruits
9- Place a generous dollop of couscous in your serving cups. Add a layer of chopped fruits, a tablespoon of jben cheese and a drizzle of honey.
10- Cover with another layer of the couscous mixture. Decorate with mint leaves and serve.