Couscous berzguene from Le Kef (festive sweet couscous)

Method

1. 1

   Roll the couscous and steam it several times (traditionally in a couscoussier) until fully cooked and the grains separate.

2. 2

   Fry the blanched almonds in the smen until lightly golden, then set aside.

3. 3

   Toss the hot cooked couscous with the melted smen, ground cinnamon and sugar or honey, and stir well so the grains absorb all the flavour.

4. 4

   Add the chopped dates, raisins and toasted almonds to the couscous, with a splash of orange blossom water for its distinctive fragrance.

5. 5

   Serve the couscous berzguene in a large festive dish, decorated with more almonds and dates. This sweet celebratory dish, a speciality of the town of Le Kef with Amazigh roots, is traditionally prepared for weddings and major family occasions.