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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

Pearl Couscous with Ground Veal, Almonds and Raisins

Pearl couscous is a wonderful salad couscous and quite different from what is normally found in restaurant dishes or alongside North African tagine dishes with meat. When cooked, t is more plump and chewy  than it’s smaller semolina-derived counterpart. The word couscous is actually a Berber one that means well-rounded or rolled which is exactly what I think of what I take a look at it.  It’s also quite popular in Sicilian cuisine, which must be why I love it so much…

Pearl Couscous with Ground Veal, Almonds and Raisins

This dish is light and perfect for a weeknight meal because it’s easy and quick to prepare and uses only two dishes- great for kitchen clean-up, although there is a bit of chopping to do so bring on the family and cook it together. To me, it’s almost like a salad in itself.

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