Orly Pely Bronshtein
This Moroccan delicacy is served on couscous for festive occasions.
Ingredients (serves 4-6)
200 g (7 oz) assorted dried fruit (figs, ginger, prunes, raisins)
1/2 cup dry red wine
1 cinnamon stick
1 large onion, sliced
1 tablespoon olive oil
3 tablespoons silan (date honey) or regular honey
100 g (31/2 oz) assorted roasted nuts (pecans, walnuts, pistachio)
1 packet instant couscous
Soak dried fruit and cinnamon stick in wine for 1 hour.
Prepare instant couscous according to manufacturers' instructions.
Heat olive oil in a frying pan and sauté onion until golden. Add silan or honey and the dried fruit and cook 3-4 minutes, until the wine turns syrupy and is partially absorbed into the fruit. Add nuts and sauté for a 1-2 minutes until glazed.
Transfer couscous to a deep serving dish, arrange tanzie on top and serve.
photo: Daniel Layla