Couscous with Dates and Butter

I recently posted a recipe for Moroccan Goat Stew which is fabulously delicious and can certainly be served over rice or even with just bread. When I was making it, however, I found myself craving a sweetened couscous. I thought about adding dried apricots to the couscous but I just didn’t have them on hand. I did have a handful of dates, though.

final dates with butter
Couscous with Deglet Noor Dates & Pastured Butter
It probably helps that I had all of the ingredients on hand, but it was so delicious that I would plan ahead for this recipe again, just because it went so well with the meat served. It’s that salty with sweet flavor profile that is so very Moroccan and something that transformed me back to my first trip to Tangiers many years ago.
couscous in glass measuring cup
I made just one cup (2 servings) for the two of us, but you can make the same recipe according to the amount you need by simply doubling or tripling the ingredients.
bowl of dates
1 cup of Deglet Noor dates, pitted and chopped but you can use medjool or other soft types, because you want a soft chewing experience not a crunchy one in this couscous, especially if you’re serving it with meat.
couscous box
Roland Couscous is the pre-cooked brand I use. You can find it at some bulk retailers like Restaurant Depot, I think at Costco and I’ve also seen it at World Market, though not in bulk
couscous with dates and butter in pot
Follow the package instructions for the couscous but you’ll sauté the dates first. Don’t worry, the full recipe is below. I just thought you’d enjoy all the photos- I’m very visual, too…
Couscous with Dates & Butter
Serves 2
Ingredients
2 tablespoons pastured organic butter
1 cup dates, pitted and chopped
1 cup pre-cooked couscous
water (as needed from package directions)
Directions
In a small deep bottom saucepan, heat the butter over medium flame. Sauté the dates until they become somewhat plump.
Add the couscous grains and the water. Stir immediately and follow package directions for finishing (should not take longer than 5-10 minutes).
Serve hot with tagine dishes or consume as a meal all itself.
Bismillah & Sahteen!

One comment

  1. This looks so delicious mashAllah. Have you ever tried steaming your couscous? I learned it from my brother-in-law’s mother who is Algerian. Soak the couscous in water and some olive oil or melted butter until it absorbs all of the water, then put the it in a colander set over a pot of water on the stove. While it’s steaming, add a few pats of butter and fluff it with a fork. It really doesn’t take much extra effort, but the results are phenomenal.

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