Instructions: Among the variations of couscous this recipe from Egypt is unrivaled for the sweet-toothed palate. Serve with a cold glass of milk or a demitasse of heavy Arabic coffee.

Serves 6.

Follow basic directions for steaming couscous, using: 1 cup couscous
2 cups fruit juice
2 Tbs. rose water
After first steaming, rub well into grains: 3 Tbs. melted sweet butter
After second steaming combine couscous with: 4 Tbs. melted sweet butter
1/4 cup each finely ground blanched almonds and pistachio nuts Mound on serving platter and sprinkle with mixture of:

1/2 cup powdered sugar
1/2 to 1 Tbs. cinnamon
Surround with: 1 cup kufeta (candy-coated almonds)

Sprinkle with: 1/2 cup pomegranate seeds if in season

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