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THE ENTERTAINING ISSUE - November December Issue 2018

Walnut Farka

Nov /Dec 2009

Farka is a sweet Tunisian couscous dish – a sort of Middle Eastern granola – eaten for breakfast or as a snack. Traditionally, chopped nuts are stirred into the steamed couscous, but adding nut butter first distributes the flavour more evenly and intensifies it.

1-1/2 c. water

1/4 c. sugar or honey, or to taste

1/2 c. almond, pistachio, pecan, cashew or walnut butter

1/4 t. cinnamon

1-1/2 c. plain or whole-wheat couscous

1 T. canola or olive oil

1 T. butter

1/2 c. slivered dried apricots

1/2 c. chopped dates

In a medium pot, bring the water and sugar to a boil. Remove the pot from the heat and whisk in the walnut butter and cinnamon. Stir in the couscous and oil. Put the lid (or a plate) on the pot and set it aside for 10 minutes.

Remove the lid and fluff the couscous with a fork; dot with butter and stir in the dried fruit. Serve the farka warm. Makes 8 to 12 servings.

Rice Grains and Pastas