Farka: Sweet Cous Cous with Nuts

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At the southern end of rugged Cape Bon, in Hammanmet, a most popular resort in Tunisia, as well as in Marrakesh, Morocco, one shall encounter:  FARKA ... 

Farka, are the semolina grains taking a sweet classic traditional turn, in Morocco and are often eaten for Breakfast or a snack.

SWEET COUS COUS WITH NUTS & DATES 

8 SERVINGS: 

2 2/3 CUPS OF COUS COUS - 1 POUND
2 2/3 CUPS WATER
1/4 CUP SUGAR
1/4 CUP VEGETABLE OR OLIVE OIL 
1 1/2 CUPS CHOPPED AND TOASTED: PISTACHIOS, PINE NUTS, WALNUTS, ALMONDS OR HAZELNUTS OR A MIXTURE OF THESE NUTS
1 ounce package of pitted Dates
2 cups hot whole Milk
additional sugar optional

1) put the cous cous in a largebowl
2) bring 2 2/3 cups water, 1/4 cup sugar & the oil to simmer in a large saucepan, stirring constantly to dissolve the sugar
3) pour this over the cous cous and stir until well combined
4) cover and let stand 10 mins.
5) fluff with a fork to separate the grains and combine the nuts and dates into the cous cous
6) transfer to a 13x9x2 inch baking dish and preheat oven to 350 degrees farenheit
7) cool and cover with foil and let stand at room temperature 
8) bake the cous cous until heated through for 17 to 20 mins. 
9) SPOON INTO BOWLS OR LARGE STEMWARE and serve passing the hot milk and additional sugar if wished, separately. Adorn with extra nuts or blanched almonds.

ENJOY,
M.C. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Farka: Sweet Cous Cous with Nuts Posted: 07 September 2012 at 07:36
	At the southern end of rugged Cape Bon, in Hammanmet, a most popular resort in Tunisia, as well as in Marrakesh, Morocco, one shall encounter: FARKA ... Farka, are the semolina grains taking a sweet classic traditional turn, in Morocco and are often eaten for Breakfast or a snack. SWEET COUS COUS WITH NUTS & DATES 8 SERVINGS: 2 2/3 CUPS OF COUS COUS - 1 POUND 2 2/3 CUPS WATER 1/4 CUP SUGAR 1/4 CUP VEGETABLE OR OLIVE OIL 1 1/2 CUPS CHOPPED AND TOASTED: PISTACHIOS, PINE NUTS, WALNUTS, ALMONDS OR HAZELNUTS OR A MIXTURE OF THESE NUTS 1 ounce package of pitted Dates 2 cups hot whole Milk additional sugar optional 1) put the cous cous in a largebowl 2) bring 2 2/3 cups water, 1/4 cup sugar & the oil to simmer in a large saucepan, stirring constantly to dissolve the sugar 3) pour this over the cous cous and stir until well combined 4) cover and let stand 10 mins. 5) fluff with a fork to separate the grains and combine the nuts and dates into the cous cous 6) transfer to a 13x9x2 inch baking dish and preheat oven to 350 degrees farenheit 7) cool and cover with foil and let stand at room temperature 8) bake the cous cous until heated through for 17 to 20 mins. 9) SPOON INTO BOWLS OR LARGE STEMWARE and serve passing the hot milk and additional sugar if wished, separately. Adorn with extra nuts or blanched almonds. ENJOY, M.C.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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