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1 box couscous grain
Soak the raisins in hot water.
Prepare the couscous grain according to directions on the box. (The real stuff is cooked in a special pot on hot steam.) Add the almonds and raisins. Just before serving, add small dots of butter. Serve with a bowl of sugar and cinnamon.
Petit lait (rivion in Israel, buttermilk in the U.S.) is served as accompanying drink.
Poster's Notes:
This is one of the dishes Christina Delarosa described a few days ago.
Very popular among Jews from Algeria and served during Purim seudah.
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
raisins
blanched almonds
butter
sugar
cinnamon
You can prepare it by mixing plain yogurt with water and salt.