"Among the variations of couscous, this recipe from Egypt is unrivaled for the sweet-toothed palate. Serve with a cold glass of milk or a demitasse of heavy Arabic coffee. Found for Zaar World Tour II...."
INGREDIENTS
•
1 cup couscous
•
2 cups fruit juice
•
2 tablespoons rose water
•
3 tablespoons melted sweet butter
•
1/4 cup finely ground blanched almond
•
1/4 cup finely ground pistachio nut
•
1/2 cup powdered sugar
•
1/2-1 tablespoon cinnamon
•
1 cup candy-covered almonds (kufeta)
•
1/2 cup pomegranate seeds, if in season