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Rinse the couscous, drain it and let it swell for a few minutes
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Put the couscous to steam for the first time, in the top of a couscoussier placed on a pot containing boiling water
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A quarter of an hour steam exhaust, remove and sprinkle with a bowl of water.
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Separate the grains well with a spoon and let the couscous soak before cooking a second time. Remove and repeat the operation again
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After the steam has escaped through the grains, cook for another 15 minutes, remove and sprinkle a third time with water, salted this time. Leave to soak and put back on the heat.
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After cooking, pour into a bowl and cover so as not to let it cool
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Meanwhile, pit and cut the Deglet Noor dates into small pieces. Shell and chop the walnuts
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Butter and sweeten the couscous to taste. Add the pieces of Deglet Noor dates and the crushed walnuts, then mix everything
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Sprinkle with sugar and decorate with dried fruits. Serve immediately