Among the variations of couscous this recipe from Egypt is unrivaled for the sweet-toothed palate. Serve with a cold glass of milk or a demitasse of heavy Arabic coffee. Follow basic directions for steaming couscous, using: 1 cup couscous 2 cups fruit juice 2 Tbs. rose water After first steaming, rub well into grains: 3 Tbs. melted sweet butter After second steaming combine couscous with: 4 Tbs. melted sweet butter 1/4 cup each finely ground blanched almonds and pistachio nuts Mound on serving platter and sprinkle with mixture of: 1/2 cup powdered sugar 1/2 to 1 Tbs. cinnamon Surround with: 1 cup kufeta (candy-coated almonds) Sprinkle with: 1/2 cup pomegranate seeds if in season Serves 6. From "Middle Eastern Cookery" by Eva Zane