Monday, May 15, 2006

Breakfast in Tunisia

I had no idea my favorite breakfast food was from Tunisia. I suspect, since it's couscous, that it's popular throughout Northern Africa, but this version is called Tunisian Farka, so I guess it's mostly made in Tunisia.

It is outrageously sweet and delicious (despite the lack of added sugar), and the texture of the couscous and the crunch of the walnuts are enough to make anyone crumple up and trash their Lucky Charms boxes.

Tunisian Farka
Makes about 2 servings

1/2 cup couscous
1/2 cup water or milk
1 Tbsp oil
1/4 cup chopped, toasted nuts (I like walnuts the best)
2 ounces of chopped, pitted dates (about 10 dates)

Milk, butter, honey, or sugar for sprinkling over the top

Preheat the oven to 350 degrees F. Place the couscous in a medium-sized baking dish.

In a large saucepan, boil the water and oil. Remove from the heat and pour in the couscous. Cover and let it stand for 10 minutes.

Fluff with a fork to prevent it from solidifying into sticky mass. Mix in the nuts and dates. Cover with foil and bake about 20 minutes. Serve with milk, butter, honey, sugar, or plain (it's quite good plain).

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