Couscous with Fruits and Nuts

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Preparation info

  • 10 or more

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup seedless grapes
  • ½ cup honey
  • 1 tablespoon orange-flower water
  • ¾ cup raisins
  • Rind of 1 lemon
  • Sugar
  • 4 cups buttered steamed couscous
  • 2 oranges, peeled and cut into sections
  • ½ cup untoasted almonds or walnuts Candied violets and candied mimosa for garnish


  1. Combine the grapes, honey and orange-flower water and set aside.

  2. Cover the raisins with warm water and add the lemon rind and one-quarter cup sugar. Set aside.

  3. Pile the cold buttered couscous in the center of a round serving tray. Sprinkle lightly with sugar. Arrange over it the honeyed grapes, the drained raisins, orange sections, almonds and candied flowers. Serve at room temperature.

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