Soak the raisins in hot water for 10 minutes, then drain.
Thirty minutes before serving, bring water back to the boil. Return the couscous to the colander or top container and steam uncovered. Spread drained raisins and butter over the steaming couscous and steam 15 minutes.
Dump couscous onto a wide shallow serving dish and toss with the drained raisins, butter, cinnamon and granulated sugar. Gently fluff the couscous; pile in a mound, decorate with lines of cinnamon and dust the top with confectioners' sugar. Serve warm or cool.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.