Dessert Couscous with Oranges and Dates 2 ¼ cups water 1/4 cup sugar 2 tablespoons orange flower water, if available 1 tablespoon unsalted butter 1 ½ cups instant couscous 1/4 cup dried currants or golden raisins 1 teaspoon ground cinnamon Generous pinch of salt 2 tablespoons finely chopped orange zest (from 2 oranges) 3 seedless navel oranges 10 dates, quartered lengthwise and seeds removed In a 2-quart saucepan, combine water and sugar and bring to a boil. Reduce heat to medium and boil slowly until the mixture thickens slightly, about 10 minutes. Stir in the orange flower water and remove from the heat. Stir in the butter and allow it to melt. Place couscous in a bowl. Stir in currants or raisins, cinnamon, salt and orange zest. Pour the syrup over the mixture. Let sit for 20 minutes, stirring from time to time with a wooden spoon to break up any lumps. Line a steamer, the top part of a couscoussiere, a strainer or a colander with a clean kitchen towel and place the couscous in the towel. Cover and steam for 15 minutes above boiling water, making sure that the water is well below the couscous. Turn into a bowl. Peel oranges, holding the orange above the couscous so that any juice that escapes will go into the couscous. Remove the skin and pith at the same time by holding the knife against the orange at a slight angle and turning the orange against the knife so that the skin comes off in a spiral. Squeeze the skin over the couscous to obtain any juice from the pulp you may have cut off with the skin. Cut two of the oranges in half crosswise, then into small sections. Section the third orange for decorating the top of the couscous. Toss the steamed couscous with the chopped oranges. Transfer to the serving dish and shape the couscous into a cone-shaped mound. Decorate the top with the remaining orange slices and the dates. Serve warm or at room temperature. Note: Orange flower water is widely used in North African and Middle Eastern cooking. It has a perfumed, subtle flavor. You can find it at Middle Eastern groceries. From the The Fresno Bee, Fresno, California middle eastern recipe index christina m k al-sudairy buy the book!