Ingredients
- 500g of fine couscous
- 200g of dates Deglet Nour SIDI BOU
- 150 ml of extra virgin olive oil OYYA « DELICATE »
- 1 pinch of cinnamon
Preparation
Rinse the couscous, drain and cook in steam for 15 minutes at the top of a steamer placed over a pot containing boiling water.
Remove the couscous and pour a bowl of water around, separating out the seeds with a spoon before giving it to bake a second time.
Meanwhile, cut the dates into small pieces by reserving some for garnish.
Pour the couscous into a large bowl, add olive oil, SIDI BOU dates, cinnamon and mix well.
Decorate the couscous with halved dates.
- 500g of fine couscous
- 200g of dates Deglet Nour SIDI BOU
- 150 ml of extra virgin olive oil OYYA « DELICATE »
- 1 pinch of cinnamon
Preparation
Rinse the couscous, drain and cook in steam for 15 minutes at the top of a steamer placed over a pot containing boiling water.
Remove the couscous and pour a bowl of water around, separating out the seeds with a spoon before giving it to bake a second time.
Meanwhile, cut the dates into small pieces by reserving some for garnish.
Pour the couscous into a large bowl, add olive oil, SIDI BOU dates, cinnamon and mix well.
Decorate the couscous with halved dates.