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This is a dish with slight Moroccan flavor. The liquor imparts delicious aroma and taste. It’s especially appealing as the couscous is ready in minutes, with no cooking necessary, and the fruit can be cooked and frozen, and defrosted when needed. In addition, it’s served on a platter or serving bowl and there’s no need for individual portions. Thanks, R.K.
1 large onion, diced
1–2 tablespoons oil
1/4 cup sugar
3/4 cup orange juice
1/4 teaspoon salt
dash or two of cinnamon
3/4 cup water
3/4 cup arak liquor
500 grams (1 pound, 2 ounces) pitted prunes
500 grams (1 pound, 2 ounces) dried apricots
1/2 cup golden raisins
1 (12-oz./350-g.) bag couscous
Sauté onion in oil until soft. Add sugar, orange juice, salt, and cinnamon. Bring to a boil, lower flame, and simmer for 20 minutes. Add the water, arak, and dried fruit. Cook together until everything is soft, approximately 20 minutes. There should still be liquid left and the mixture should be syrupy.
Meanwhile, prepare couscous according to package directions, seasoning just with salt and pepper. To serve, place cooked couscous in a deep bowl or serving platter. Pour cooked fruit down the center. Serve hot.
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can arak be substituted for something else?