At the base of a couscousière place the vegetable broth to boil. Place over the basket with the couscous, which you have previously "crushed" (mix with a bit of olive oil and salt). Stir and let it cook for about 30 minutes. At the same time, boil another pot with one litre of water and the 3-4 cinnamon sticks, as well as the 400 gr. sugar. Add the dried fruit, let them boil for about 10 minutes and then remove the fruit. Place them on a bowl and let the broth thicken by letting it boil for another 15 minutes. Pour over with the sauce from the fruit and give a bit of aroma by adding some rosewater. This sauce will accompany the couscous.

Take the couscous out of the couscousière and add the butter in small pieces, the caster sugar and the ground cinnamon, mixing continuously. Place it in a mould, then on a plate and accompany with the sauce of dried fruit, ground cinnamon and sugar.

You can find the couscousière and tangine in big stores with kitchen utensils. As an alternative, you can use a plain pot and a special colander for steam cooking and a clay pot with a conical lid (instead of a tangine).

Recipe adapted from the Red Marrakesh Restaurant