Sweet Couscous

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

I love this dessert so, perhaps I should have included it in the main-course grains chapter—on more than one occasion I have eaten double portions of this instead of dinner.

Because the dessert is made with a filling grain, it’s perfect to have after a scrambled egg, soup, salad, or sandwich.


  • 1 cup couscous
  • 1 cup water
  • 2 tablespoons


  1. Soak the couscous in the water for at least 15 minutes. Right before sautéing it, break up any clumps of couscous with your fingers.
  2. Melt the butter in a medium-size skillet over medium heat. Stir in the couscous, sugar, and peanuts; sauté for a minute or two until all the ingredients are hot. Serve immediately with or without sour cream.