Tanzie
Orly Pely Bronshtein

This Moroccan delicacy is served on couscous for festive occasions.
 

• 200 g (7 oz) assorted dried fruit (figs, ginger, prunes, raisins)
• 1/2 cup dry red wine
• 1 cinnamon stick
• 1 large onion, sliced
• 1 tablespoon olive oil
• 3 tablespoons silan (date honey) or regular honey
• 100 g (31/2 oz) assorted roasted nuts (pecans, walnuts, pistachio)
• To serve:
• 1 packet instant couscous

1. Soak dried fruit and cinnamon stick in wine for 1 hour.
2. Prepare instant couscous according to manufacturers' instructions.
3. Heat olive oil in a frying pan and sauté onion until golden. Add silan or honey and the dried fruit and cook 3-4 minutes, until the wine turns syrupy and is partially absorbed into the fruit. Add nuts and sauté for a 1-2 minutes until glazed.
4. Transfer couscous to a deep serving dish, arrange tanzie on top and serve.