Sweet Koskosi Dessert (Egyptian Sweet Couscous Dessert) is a traditional Egyptian recipe for a classic sweet dessert of couscous cooked in fruit juice, mixed with nuts, mounded and garnished with powdered sugar and cinnamon. The full recipe is presented here and I hope you enjoy this classic Egyptian version of: Egyptian Sweet Couscous Dessert (Sweet Koskosi Dessert).
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Ingredients:
150g couscous (Use fine or medium grain)
500ml fruit juice (Mango, orange, or a blend works beautifully)
2 tbsp rose water
3 tbsp unsalted butter, melted (Ghee can be substituted)
4 tbsp finely-ground blanched almonds
4 tbsp finely-ground pistachio nuts
100g powdered sugar (Adjust to your preferred sweetness)
1/2–1 tbsp ground cinnamon
150g candy-covered almonds (kufeta) (A traditional Egyptian touch) [alternatively use fruit like strawberries]
70g pomegranate seeds
Method:
Combine the fruit juice and rose water in a medium saucepan, then bring to a rolling boil over medium-high heat. Reduce the heat to low, add the couscous, and stir well to ensure all the grains are submerged.
Cover the saucepan with a tight-fitting lid, remove it from the heat, and let it stand undisturbed for 15 minutes. This allows the couscous to absorb the flavourful liquid and become perfectly tender. Do not feel tempted to uncover the pan during this time.
After 15 minutes, remove the lid and use a fork to gently fluff the couscous. This separates the grains and prevent them from clumping together.
In a small bowl, melt the sweet butter (or ghee). Drizzle the melted butter over the fluffed couscous and gently rub it into the grains using your fingertips. This step is crucial for adding richness and preventing the couscous from becoming dry.
In a separate bowl, combine the fluffed couscous with the finely ground blanched almonds and finely ground pistachios. Gently mix until the nuts are evenly distributed throughout the couscous.
Mound the couscous mixture onto a serving platter or individual serving dishes. The presentation should be generous and inviting and a pyramid shape is common.
In a small bowl, whisk together the powdered sugar and cinnamon. Sprinkle this mixture evenly over the mounded couscous, creating a beautiful and fragrant coating.
Finally, garnish the couscous with the kufeta (candy-coated almonds) and pomegranate seeds (if in season). The kufeta adds a delightful crunch and sweetness, while the pomegranate seeds provide a refreshing burst of tartness and colour.
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