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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toasted pearl couscous — salads, pilafs, toasted in butter
Record your recipes and experiments — organized cooking journal
Premium Moroccan blend — rose petals, cardamom, long pepper, 20+ spices
Smoky Tunisian chili paste — couscous, marinades, eggs
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toasted pearl couscous — salads, pilafs, toasted in butter
Record your recipes and experiments — organized cooking journal
Premium Moroccan blend — rose petals, cardamom, long pepper, 20+ spices
Smoky Tunisian chili paste — couscous, marinades, eggs
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Pour the boiling water over the couscous and salt, cover, and let stand for 10 minutes. (If using regular couscous, after soaking, toss with 1 tablespoon vegetable oil, place in a colander, and steam over boiling water, stirring occasionally, for about 20 minutes.) Stir to fluff. 2. Stir the sugar and cinnamon into the butter. Pour over the couscous and toss to coat. Gradually add enough milk to moisten the couscous. 3. Mound the couscous on a large platter and sprinkle with the additional cinnamon. Or for individual servings, pack into custard cups and invert onto serving plates. Add 3/4 cup raisins, 3/4 cup chopped pitted dates, 3/4 cup chopped dried apricots, 3/4 cup chopped blanched almonds, and 3/4 cup chopped walnuts or 1/3 cup pine nuts. Mounded couscous is featured on special occasions, such as weddings and bar mitzvahs. Pack half of the couscous mixture into a large bowl, sprinkle with 2/3 cup ground toasted blanched almonds, top with the remaining couscous, invert onto a serving platter, and sprinkle with ground cinnamon. Garnish with datils rellenos.