Couscous with Dried Fruit and Nuts

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

To North African Jews, couscous is the definitive food. It is eaten for Shabbat, with soups, with barbecued food and with the spicy stews known as tagines. Enriched with dried fruit and nuts, it’s a special dish served for celebrations such as Rosh Hashanah – the sweetness of the fruit represents a sweet new year.


  • 500 g/ lb medium couscous
  • 600 ml/1


  1. Preheat the oven to 180°C/350°F/Gas 4. Place the weighed amounts of dried fruits and nuts into separate bowls, so they can be easily added during cooking. Set aside.