Ingredients

• 4 cups boiling water
• 1 pound (2 2/3 cups) instant couscous
• Pinch of salt
• About 1/2 cup sugar
• 1/2 to 1 teaspoon ground cinnamon, or 1 tablespoon grated orange zest
• 1/4 cup (1/2 stick) melted unsalted butter or olive oil
• About 1 1/2 cups milk or almond milk (see Variations below), or 3/4 cup orange juice, or 3/4 cup water and 1 to 4 tablespoons orange blossom water
• Additional ground cinnamon for garnish

Instructions

1. Pour the boiling water over the couscous and salt, cover, and let stand for 10 minutes. (If using regular couscous, after soaking, toss with 1 tablespoon vegetable oil, place in a colander, and steam over boiling water, stirring occasionally, for about 20 minutes.) Stir to fluff.
2. Stir the sugar and cinnamon into the butter. Pour over the couscous and toss to coat. Gradually add enough milk to moisten the couscous.
3. Mound the couscous on a large platter and sprinkle with the additional cinnamon. Or for individual servings, pack into custard cups and invert onto serving plates.
4. VARIATIONS
5. Couscous Hillo (Moroccan Fruited Couscous): Add 3/4 cup raisins, 3/4 cup chopped pitted dates, 3/4 cup chopped dried apricots, 3/4 cup chopped blanched almonds, and 3/4 cup chopped walnuts or 1/3 cup pine nuts.
6. Add 3/4 cup raisins, 3/4 cup chopped pitted dates, 3/4 cup chopped dried apricots, 3/4 cup chopped blanched almonds, and 3/4 cup chopped walnuts or 1/3 cup pine nuts.
7. Couscous de Cérémonie: Mounded couscous is featured on special occasions, such as weddings and bar mitzvahs. Pack half of the couscous mixture into a large bowl, sprinkle with 2/3 cup ground toasted blanched almonds, top with the remaining couscous, invert onto a serving platter, and sprinkle with ground cinnamon. Garnish with datils rellenos.
8. Mounded couscous is featured on special occasions, such as weddings and bar mitzvahs. Pack half of the couscous mixture into a large bowl, sprinkle with 2/3 cup ground toasted blanched almonds, top with the remaining couscous, invert onto a serving platter, and sprinkle with ground cinnamon. Garnish with datils rellenos.