A NOMVEX RECIPE
Moroccan sweet couscous with almonds
Plant-based2 servings≈ 45 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
Adjust servings and add to menuCooking mode, timer and shopping list are in the tool. This page is readable without JavaScript.
01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Couscous200 g
- Almonds55 g
- Sugar25 g
- Cinnamon3 g
- Butter25 g
- Water240 ml
Declared allergenic ingredients: cereals containing gluten, tree nuts, milk. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Hydrate couscous with boiling water following package directions; fluff well with a fork.
Toast almonds dry and fold melted butter and half the sugar into the couscous.
Mound on a platter and dust with remaining sugar, cinnamon and almonds; serve warm.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
Open this recipe in my kitchen tool ↗