From Nelsons Kitchen

Couscous with Dates and Almonds

From Nelson’s Kitchen

Cooking couscous in the traditional Moroccan way is very laborious. The North-American way of cooking it (add to hot liquid and let stand) produces unsatisfying result. This recipe is a good compromise and it cooks the couscous in the pilaf style, which is the way Brazilians cook rice. This is an adaptation of a recipe for Couscous with Dates and Pistachios from the America’s Test Kitchen. Besides replacing the pistachios for almonds, I also reserve the dates to be added in the end so that they keep their profile.