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Epicurious

Sweet Couscous

This couscous dish, originally made especially by Moroccans at the Maimouna, a post-Passover celebration, has become pan–North African in France now that Tunisians and Algerians are preparing it. They also make this dish, using butter and accompanying it with yogurt, at Shavuot, a late-spring holiday celebrating the giving of the Torah on Mount Sinai and the abundance of milk in the springtime. Sweet couscous can be made with either couscous or rice, although I prefer the texture of the couscous with the raisins and nuts.

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