Sweet Couscous (Dairy or Pareve)

Popular year-round among North African Jews in France, for Shavuot this dish is made with butter and served with yogurt.


  • 4 pounds onions (about 8 medium sized), peeled and thinly sliced in rings
  • 4 tablespoons vegetable oil or butter
  • 1 tablespoon sugar
  • Pinch of saffron
  • 1/4 cup raisins
  • 1/2 cup sliced or roughly chopped blanched almonds
  • 1 pound (about 2 cups) uncooked couscous
  • Salt and freshly ground pepper to taste
  • Optional accompaniment: yogurt


In a frying pan, saute the onions in the butter or oil over medium heat until translucent. Add the sugar and saffron, and continue to cook until caramelized and jam like. Add the raisins and almonds, cooking until the almonds are golden.

Prepare the couscous according to the package instructions, seasoning it with salt and pepper. Mound the couscous in the middle of a plate and surround with the onions, raisins, and almonds. Accompany with yogurt, if using.

Yield: 6-8 servings