Sweet Couscous with Fresh Pomegranates

Name: Sweet Couscous with Fresh Pomegranates
Yield: Serves 6 to 8
Ingredients: 2 tablespoons crushed, peeled pistachios Confectioners’ sugar; 1 tablespoon extra virgin olive oil; 1 tablespoon unsalted butter, melted; Ground Ceylon cinnamon; 2 tablespoons crushed, peeled pistachios Confectioners’ sugar; ¼ cup plus 1 tablespoon superfine or baker’s sugar; ¼ cup plus 1 tablespoon superfine or baker’s sugar; 1 cup fine-grain or medium-grain packaged couscous; Salt; 2 tablespoons orange juice; 1 tablespoon orange flower water; Pinch of freshly ground pepper; Pinch of ground dried orange peel, optional; 2 large very red pomegranates

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Moroccan fine-grain couscous, called tnsfouf, is freshly steamed, then very simply served— anointed with melted butter, mixed with orange-flavored pomegranates, then sprinkled with some crushed pistachios and delicate cinnamon. I know of no other dessert quite like it.

Ingredients

2 large very red pomegranates
2 tablespoons orange juice
1 tablespoon

Dessert
Vegetarian

Method

Roll the pomegranates around on your kitchen counter to soften them, then break up in a bowl of water to keep the juice from spurting. Drain, place skin side up in the bowl, and give each section a good bang with the back of a heavy knife to loosen the seeds.
Combine the pomegranate seeds with the orange juice, orange flower water, pepper, dried orange peel, if us