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Cardamom Caakiri

There are very few things that surprise me any more. A toddler falling apart five minutes past her bedtime? Predictable. Going twice as long between mowings in the 100F-mid-July-inferno? Guaranteed. Two things that do succeed at surprising me? The last season of Lost (no spoilers please!) and using couscous to make a tangy-sweet pudding. Yes. I’m considering eating caakiri while watching Lost to see if the surprises cancel each other out. It could happen. So. Let’s back up a moment and talk about caakiri. Remember when we made steamed “rainy day” couscous? Well, this is what you make with the leftovers. This is what you make to stretch simple carbs into a rich treat. Made with couscous, yogurt, sour cream, and evaporated milk, Caakiri is a slightly tangy pudding of sorts. It can be served unsweet (in which case it tastes very yogurty and rather nice for breakfast), or with sugar. This is where it takes on dessert-like qualities. Perfect to get you through a walk in, say, the desert. If, after the first time, you decide …

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Rainy Day Steamed Couscous

I’ve been putting off making couscous. I don’t mean the boxed, nearly instant kind – I make that fairly often. What I’m tackling today is delicate, fluffy steamed couscous. The kind  you buy in the bulk bin. The kind that fluffs up like a dream. According to Clifford A. Wright, steaming the tiny pearls twice, sometimes three times, is the “only” way to make proper couscous. Color me intrigued. While we’ve cooked many countries that enjoy couscous (Libya and Algeria for example), I put off making authentic couscous because I was… well… afraid of failure. I have a tendency to do that when it comes to trying something new. I dance around challenge, especially when I’m tired. However, on quiet rainy days, when there is nothing else to do, I feel braver. Like I can accomplish anything. Be anything. That’s when I’m most likely to  buckle down and go for it in the kitchen. It’s like there’s a cloudy cushion surrounding me, making it okay. Turns out, Clifford A. Wright is on the same wavelength. He suggests, …

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Bil Zbib (Sweet Couscous)

Serves: 4 Bil Zbib is eaten for breakfast or dessert in North Africa.  Serve this sweet couscous warm in the winter and cool in the summer. Ingredients: 1/4 cup golden raisins 4 dried apricots, diced 2 prunes, diced 1 1/2 cups water 1 1/8 cup dried couscous 2 tablespoons melted butter 2 tablespoons sugar 1 tsp cinnamon 1/8 cup powdered sugar Method: 1.  In a small pot combine the raisins, apricot, prunes, and water. Heat until boiling. Add couscous, cover, and turn off heat. Let sit 5 minutes. 2.   Add butter, cinnamon and granulated sugar. Gently fluff the couscous; pile in a mound on a small shallow platter. Dust with powdered sugar. 3. Serve warm or cool. Bil Zbib (Sweet Couscous) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Bil Zbib is eaten for breakfast or dessert in North Africa. Serve this sweet couscous warm in the winter and cool in the summer. CourseSweets LifestylePotluck Friendly, Vegetarian Food TypeFruit, Random Carbs & Grains Servings Prep Time 4 people 5 minutes Cook Time Passive Time 5 minutes 5 minutes Servings Prep Time 4 people 5 …

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