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Name of Event

New Year (Neyrouz) - Coptic

Cuisine From



This recipe from Egypt is unrivaled for the sweet-toothed palate.


Yield 6 servings
Preparation time 10 mins
Cooking time 15 minutes
Main Ingredient couscous


  • 1 cup couscous
  • 2 cups fruit juice
  • 2 tablespoons rose water
  • 3 tablespoons melted unsalted butter
  • 1/4 cup finely ground blanched almond
  • 1/4 cup finely ground pistachio nut
  • 1/2 cup powdered/icing sugar
  • 1/2-1 tablespoon ground cinnamon
  • 1 cup candy-covered almonds (kufeta) #
  • 1/2 cup pomegranate seeds, if in season

# Available Middle Eastern groceries


  1. Bring fruit juice & rose water to a boil, add couscous, stir well, cover, remove from heat & let stand 15 minutes. Fluff with a fork.
  2. Rub well into grains 3 Tbs. melted sweet butter.
  3. Combine couscous with 1/4 cup each finely ground blanched almonds and pistachio nuts.
  4. Mound on serving platter and sprinkle with mixture of powdered sugar & cinnamon.
  5. Garnish with kufeta (candy-coated almonds) & pomegranate seeds.

 It is good to serve with strawberries or raspberries on top and goes well with a cold glass of milk or heavy Arabic coffee.