Ingredients:
1 lb. of couscous
4 oz. of butter or margarine
3 oz. of peeled white almonds
3 oz. of pecans
3 oz. of mixed white and brown dried raisins
3 oz. of dried dates
Powdered sugar
Cinnamon powder
½ a quart of milk

Instructions:
• Put the couscous in a big salad bowl and cover with 1 liter of slightly salted boiling water. Mix it together with a fork and let it sit for 15 minutes.
• Cover the bowl with a plastic sheet and make a few holes with a fork to let some steam evaporate. Put it in the microwave for 3 minutes until fluffy.
• Take away the plastic sheet, add the butter and mix with a fork Pour the couscous in a nice large serving plate and form a pyramid.
• All around, dispose, from the top to the bottom, a line of almonds, a line of cinnamon powder, a line of ice sugar, a line of dates, a line of pecan nuts, a line of dried raisins, until you finish the circle.
• Serve it with boiled milk and ground white sugar as you like.

Recipe from Martine Florescu & Sylvie Nicoulin

Ingredients:
1 lb. sardine fillets
1 lb. whiting fillets
A big bunch of parsley
1 and 1/2 lbs. of onions
Two cloves of garlic
1 lb. of couscous
Salt and pepper
Olive oil

Instructions:
• Chop the fish fillets, parsley, onions, and garlic and then mix together. Add salt and pepper.
• Form balls from the mixture (tennis-ball sized). Roll the balls in the couscous granules.
• Pour olive oil into a cooking pan so that the depth of the oil is around 1/2 inch.
• Heat the oil and fry the balls.
• Roll the balls carefully to cook on all sides.
• Reduce the heat to Low, cover the pan, and let it cook for 30 more minutes.

Recipe from Martine Florescu & Sylvie Nicoulin

Ingredients:
1/2 cups couscous
1/2 cups boiling water
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons finely grated lemon rind
1/2 cup pistachio kernels,
1/2 cup dried apricots, thinly sliced
1/4 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh coriander leaves, finely chopped

Instructions:
• Place couscous in a large heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains.
• Meanwhile, whisk lemon juice and oil together in a small jug. Season with salt and pepper.
• Add lemon rind, pistachios, apricots, parsley, coriander and lemon juice mixture to couscous. Toss to combine. Serve.

Recipe by Kirrily La Rosa