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Let's prepare Couscous the different way. It's Couscous Dessert! RECIPE: https://www.cookingwithalia.com/917-couscous-dessert/ INGREDIENTS: For the couscous 500g (1 lb) couscous 4 tablespoons vegetable oil, divided 100g (1/4 cup) butter, cubed 100g (3.5 ounces) toasted walnuts, finely ground 100g (3.5 ounces) date paste 150ml (1/3 cup + 4 tablespoons) water, divided Salt to taste Decoration option 1: Couscous with walnuts and dates 100g (3.5 ounces) dates, pitted and cut in half 100g (3.5 ounces) toasted walnuts 1 tablespoon ground cinnamon Decoration option 2: Couscous with jben and fruits 200g (1 cup) jben Cheese (Moroccan fresh cheese) 4 strawberries, finely diced 2 kiwis, finely diced 1 apple, finely diced 2 tablespoons honey Mint leaves for decoration DIRECTIONS: Step 1: Preparing the couscous 1- In a large bowl, combine the couscous, salt, 3 tablespoons of vegetable oil, and 80ml (1/3 cup) of water. Mix with your hands until the couscous is covered in the oil and water. 2- Place the couscous in a couscoussier, then steam for 20 minutes. 3- Pour the couscous back into the bowl, add 30ml (2 tablespoons) of water and mix with a spatula until well combined. Place the couscous back in the couscoussier and cook for an additional 20 minutes. 4- Pour the couscous back into the bowl, add the butter and mix with a spatula until the butter is melted. 5- Add the date paste and mix until the paste is well combined with the couscous. 6- Add the walnuts and the remaining 1 tablespoon of oil, then mix well. Place the couscous back in the couscoussier and steam for a final 15 minutes. Step 2: Decorating the couscous 7- Decorate your couscous with your choice of decoration and serve. Decoration option 1: Couscous with walnuts and dates 8- Place the couscous in your serving bowls. Decorate with cinnamon, dates and walnuts, then serve. Decoration option 2: couscous with jben and fruits 9- Place a generous dollop of couscous in your serving cups. Add a layer of chopped fruits, a tablespoon of jben cheese and a drizzle of honey. 10- Cover with another layer of the couscous mixture. Decorate with mint leaves and serve.