Middle Eastern Sweet Couscous

• 1/2 cup mixed shelled pistachio nuts (shelled) or 1/2 cup pine nuts, combined to make 1/2 cup (shelled)
• 1/4 cup dried apricot, julienned
• 1 1/3 cups couscous
• 1/4 cup superfine sugar
• 3 tablespoons superfine sugar
• 6 tablespoons butter, softened
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups hot milk

1. Heat oven to 315u0b0F Spread nuts on a baking sheet and bake about 5 minutes, until lightly golden. Allow to cool, then coarse chop.
2. Place in a bowl with the chopped apricots and toss to combine.
3. Place the couscous and sugar in a bowl and cover with 1 cup boiling water. Stir well then add the butter and a pinch of salt. Stir until the butter melts, then cover with a dish towel and set aside for 10 minutes.
4. Fluff with a fork, then add the nuts & apricots, toss gently.
5. The couscous can be served just like this, on a platter with the meat, or in a bowl. Some prefer it served in small bowls, sprinkled with the cinnamon and a little hot milk. This way it can be a dessert or a breakfast dish, much like we enjoy cream of wheat.

mixed shelled pistachio nuts, apricot, couscous, sugar, sugar, butter, ground cinnamon, hot milk

Taken from www.food.com/recipe/middle-eastern-sweet-couscous-233104 (may not work)