Best 6 Sweet Honeyed Date Nut Couscous With Tahini Note Recipes

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Embark on a culinary journey to the heart of the Middle East with this delectable Sweet Honeyed Date Nut Couscous with Tahini. This tantalizing dish tantalizes your taste buds with its harmonious blend of sweet and savory flavors, complemented by a velvety tahini sauce. Dive into the symphony of textures as tender couscous, crunchy nuts, and chewy dates dance together in every bite. This recipe is a symphony of flavors and textures that will leave you craving for more. Our collection also features a delightful Tahini Date Smoothie, a refreshing blend of dates, tahini, and almond milk, perfect for a healthy and satisfying breakfast or snack. For a savory twist, try our Lemony Spiced Chickpea and Spinach Bowl with Tahini Dressing, a protein-packed dish that combines the goodness of chickpeas, spinach, and a zesty tahini dressing. And for a sweet treat, indulge in our Tahini Swirl Brownies, a decadent dessert that marries the rich flavors of chocolate and tahini.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT



Sweet Couscous with Nuts and Dried Fruit image

Provided by Giada De Laurentiis

Categories     side-dish

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/4 cup extra-virgin olive oil, if desired

Steps:

  • In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
  • Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
  • Transfer the couscous to an airtight container and store in the refrigerator.
  • Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

SWEET HONEYED DATE NUT COUSCOUS WITH TAHINI NOTE



Sweet Honeyed Date Nut Couscous With Tahini Note image

There's this delicious couscous mix I get at the prepared foods section of my favorite gourmet shop, and it inspired to make my own mix with my own couscous. This would make a nice alternative to oatmeal for breakfast, and a nice dessert with Middle Eastern flair. Creamed honey is really the absolute best for this but if you don't have it, don't fret-- just use regular honey of your choice. A beautifully flavorful dish that looks very complicated and elegant but is not at all hard to prepare, would be wonderful for dinner parties or international night.

Provided by the80srule

Categories     Breakfast

Time 30m

Yield 4 1/2-cup servings, 4 serving(s)

Number Of Ingredients 7

1 cup couscous (real couscous, not instant)
1 tablespoon tahini
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom (or 2 pods)
6 large pitted dates, chopped into pieces
1/3 cup slivered almonds
4 tablespoons creamed honey

Steps:

  • Bring 2 cups of water to a boil, and salt it a little. Add the tahini, cardamom and cinnamon blend it in, letting the flavors impart. Lower the heat and add the couscous, cover and let simmer for about 15-20 minutes.
  • When the couscous is fully cooked, fluff it with a fork and drain any excess water.
  • Put into a serving bowl and mix well with the chopped dates and almonds.
  • Add the creamed honey and just stir and stir, like you're melting butter over rice. Sir like normal if using regular honey.
  • Add extra cinnamon and cardamom to taste. Serve with hot mint tea and enjoy.

MOROCCAN SWEET COUSCOUS



Moroccan Sweet Couscous image

From Vegetarian Quick and Easy. This combination of nuts, dried fruits and fresh fruits is hard to resist. If the margarine option is used this recipe is vegan.

Provided by Dreamer in Ontario

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb couscous
1 1/4 cups hot water
2 tablespoons butter or 2 tablespoons margarine, melted
12 dates, stoned and chopped
12 almonds, whole
1 1/2 cups mixed nuts, finely chopped
2 tablespoons raisins, currants or 2 tablespoons sultanas
1/2 cup sugar (to taste)
1 orange, juice of
1 tablespoon powdered sugar
1 teaspoon ground cinnamon

Steps:

  • Place couscous in a bowl and pour in the hot water, stirring as you do (or prepare according package instructions) and set aside for 10 minutes.
  • Meanwhile, combine nuts (except whole almonds), dried fruit, sugar and orange juice.
  • Set couscous in a sieve above a saucepan of boiling water and steam it for 10 minutes.
  • Rub in melted butter or margarine and then continue to steam for another 5 to 10 minutes.
  • When ready to serve, mix nut and dried fruit mixture into the couscous and turn it out onto a serving dish.
  • Decorate with whole almonds and sprinkle with powdered sugar and cinnamon to serve.

Nutrition Facts : Calories 791.2, Fat 34.9, SaturatedFat 7.5, Cholesterol 15.3, Sodium 418.1, Carbohydrate 109.1, Fiber 10.9, Sugar 49, Protein 18.1

MESFOUF QSENTENA - SWEET COUSCOUS WITH DATES & NUTS



Mesfouf Qsentena - Sweet Couscous With Dates & Nuts image

This dish is a regional speciality of an area of Algeria called Constantine. For best results, use freshly steamed couscous. This dish is often served with laben aka buttermilk. You can substitute raisins for the dates, just soak them for 5 mins in hot water.

Provided by Um Safia

Categories     One Dish Meal

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 kg fine couscous, cooked (preferably steamed)
300 g walnuts (or other nuts)
200 g dates
80 -100 g butter, softened
80 -100 g ghee
1/2 teaspoon salt
sugar

Steps:

  • Place the cooked couscous in a large bowl & mix in the salt.
  • De-stone the dates & roughly chop them. Chop the walnuts into relatively small pieces (about the size of a pea).
  • Starting with 80g of each of the butter & the ghee, mix them into the couscous - the best way to do this is with your hands, Rub the couscous between your fingertips & palms until the grains are evenly coated.
  • Set aside 2 tbsp of the dates & of the walnuts, mix the remainder into to the couscous & mix well until evenly distributed.
  • Taste & add more butter or ghee if desired.
  • Transfer the couscous to a large serving bowl & decorate with the reserved dates & walnuts. Sprinkle a little sugar over the top of the couscous & serve.
  • Allow people to add their own sugar to taste.

Nutrition Facts : Calories 1259.5, Fat 57.8, SaturatedFat 18.3, Cholesterol 62.6, Sodium 288.7, Carbohydrate 160.9, Fiber 14.3, Sugar 22.4, Protein 29.9

WALNUT, DATE & HONEY CAKE



Walnut, date & honey cake image

A tea-time treat - packed with sweet honey. A great way to use up those ripe bananas too

Provided by Mary Cadogan

Categories     Afternoon tea, Buffet, Treat

Time 1h25m

Yield Cuts into 8-10 slices

Number Of Ingredients 9

225g self-raising flour
½ tsp ground cinnamon
175g softened butter
100g light muscovado sugar
3 tbsp clear honey
2 eggs , beaten
2 medium, ripe bananas , about 250g/9oz total weight in their skins
100g stoned dates
50g pack walnut pieces

Steps:

  • Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
  • Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
  • Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top - it will feel firm if cooked. If not, bake for a further 10 minutes.
  • Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

Nutrition Facts : Calories 440 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 25 grams sugar, Fiber 1.5 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

SWEET COUSCOUS WITH CUSTARD



Sweet Couscous With Custard image

Dessert couscous is more popular in Tunisia than Morocco. Tunisia couscous is often less sweet & it is served cool or even chilled.

Provided by FDADELKARIM

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 cups low-fat milk
2 egg yolks
2 tablespoons sugar
1 pinch salt
2 tablespoons cornstarch
1/4 teaspoon pure vanilla extract
1 teaspoon rose water
1 cup instant couscous, uncooked
1/2 cup blanched almond
1/4 cup walnuts
1/4 cup seedless black raisins
8 pitted dates, chopped
1 tablespoon unsalted butter, melted
2 -3 tablespoons granulated sugar
2 tablespoons pistachios, ground

Steps:

  • Custard: Bring the milk to boil in a medium saucepan. While it is heating, place the egg yolks, sugar, & a pinch of salt into a mixing bowl & beat until pale yellow & thick. Add the cornstarch & beat until smooth.
  • Gradually pour the hot milk into the egg mixture, stirring continuously. Pour back into the saucepan, cook over medium heat, stirring constantly until boiling. Continue to stir vigorously until the custard is smooth, about 45 seconds.
  • Remove from the heat & continue to beat vigorously for another 30 seconds. Stir in the vanilla & rose water. When cool, place a sheet of plastic wrap directly on the custard so it does not form a layer of skin. Store in the refrigerator until ready to use.
  • Couscous: Toasted the almonds until golden brown. Chop the almonds & walnuts in a food processor. Add to the dates & raisins then set aside.
  • Prepare the couscous as directed on the package (should make around 4 cups, cooked). Then stir in the butter & sugar.
  • When ready to serve, spread the custard on the bottom of a 10-12 inch round serving dish. Cover the custard with half the couscous then scatter the nut mixture evenly over it. Top with the rest of the couscous & sprinkle with the ground pistachios.

Tips:

  • Use fresh dates for the best flavor. If your dates are dry, soak them in warm water for 10 minutes before using.
  • Be careful not to overcook the couscous. It should be light and fluffy, not mushy.
  • If you don't have tahini, you can substitute another nut butter, such as almond butter or cashew butter.
  • Serve the couscous warm or at room temperature. It's also delicious the next day cold.

Conclusion:

Sweet honeyed date nut couscous with tahini is a delicious and versatile dish that can be served as a main course, side dish, or dessert. It's perfect for a quick and easy weeknight meal, or for a special occasion. The combination of sweet dates, crunchy nuts, and creamy tahini is sure to please everyone at the table.

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