Sultan’s Couscous, a mix of unique and particular flavors. Sweet, savory, and slightly tangy at the same time. It is prepared using fresh and dried fruit, caramelized onions, and olives, all ingredients originating from the countries that once bordered the Mediterranean led by the Sultans of the Ottoman Empire.

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Difficulty: Very Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 2 people
Cooking methods: Stovetop
Cuisine: Middle Eastern
Seasonality: Autumn, Winter

Ingredients

3.5 oz raw couscous
3 tablespoons olive oil
7/8 cup water
1 orange
2.8 oz raisins
2.1 oz peeled almonds
2.8 oz dates
3.5 oz dried apricots
1.8 oz Greek black olives
3.5 oz pomegranate
2 yellow onions
0.7 oz granulated sugar
2 pinches fine salt

Tools

2 Pans
1 Cutting Board CUTTING BOARD
1 Bowl
1 Juicer JUICER
2 Plates

Preparation of Sultan’s Couscous

First, pour the couscous into a bowl, add 7/8 cup of water and a tablespoon of olive oil. Cover and set aside.
Now squeeze the orange and pour the juice into a small bowl where you’ll add the raisins to soak them.
Slice the onions thinly and then transfer them to a large pan.
Add a tablespoon of olive oil and one of water. Cover and cook over medium/low heat for 5 minutes.
After 5 minutes, add the sugar and let it caramelize. It will take about 5 minutes, then turn off the heat and set aside.
Put the almonds in a non-stick pan and toast them lightly.
In the meantime, cut the dried apricots and pitted dates into pieces.
Now use a fork to fluff the couscous that will have cooked in the meantime.
Once fluffed, add the apricots, dates, and the soaked and drained raisins.
Slice the olives into rings and…
…chop the toasted almonds coarsely, leaving some whole for decoration.
Finally, clean and seed the pomegranate.
Then add the olives, almonds, and pomegranate to the couscous.
Now divide the couscous onto the plates where you will serve it.
Add the onions, without mixing them with the other ingredients.
And finally, add the almonds you kept whole.
In the pan where you cooked the onions, pour the orange juice in which the raisins were soaked, add a tablespoon of olive oil and 2 pinches of salt.
Mix and finally pour the dressing over the couscous.
And voila… your Sultan’s Couscous is ready to be served.