Moroccan · Main course

Ashura Dried-Fruit Couscous

For Ashura, many Moroccan families cook a special couscous piled with the dried fruits and nuts of the pantry — raisins, dates, figs, apricots and almonds steamed with the grain and sweetened lightly, a dish of abundance and sharing on a day of charity. Warm, fragrant and celebratory, it is served to family and given to neighbours.

Prep: 25 min
Cook: 50 min
Total: 75 min
Serves: 6
Level: Medium

Ingredients

500 g medium couscous
4 tbsp olive oil or melted butter, divided
1/2 tsp salt
Warm water, for steaming
100 g raisins, soaked
150 g dates, pitted and halved
100 g dried figs and apricots, chopped
100 g almonds, fried or toasted
2 tbsp honey and 1 tsp cinnamon

Method

1

First steam

Moisten the couscous with salted water and 2 tbsp fat, rub grains separate and steam 15 minutes over simmering water.
2

Rest and re-steam

Turn out, sprinkle with warm water, break up lumps and steam again 15 minutes until fluffy and tender.
3

Warm the fruit

Gently warm the soaked raisins, dates, figs and apricots with the honey and a splash of water until glossy and soft.
4

Dress the grain

Fork the remaining fat and the cinnamon through the hot couscous.
5

Assemble

Mound the couscous, spoon the honeyed fruit over and around, and crown with the fried almonds before serving warm.

Chef's tips

Soak the dried fruit first so it plumps and stays juicy rather than chewy against the soft grain.
Add the almonds last for crunch; stirring them in early softens them.
Keep the sweetness gentle — the fruit is already sugary, so a little honey and cinnamon is enough.

Frequently asked questions

Why couscous for Ashura?

Ashura is a day of charity and sharing, and a generous, fruit-laden couscous made to give to family and neighbours embodies that spirit of abundance and hospitality.

Can I make it savoury-sweet?

Yes; some families serve it as seffa-style with just cinnamon and sugar, while others build it over a light meat broth. This version keeps it purely sweet and fruity.