1In a saucepan over medium-high heat, warm 2 tablespoons oil then add the onion and a pinch of salt. Cook, stirring, until the onion begins to soften, then add the couscous. Stir until the couscous begins to turn golden and smells toasty, 4 to 5 minutes. Add the stock, dates, cinnamon, and a big pinch of salt and bring to a boil. Reduce the heat, cover and simmer 13 minutes, or until the couscous is tender.
2Transfer to a serving bowl and stir in the almonds and parsley. Serve right away.
These incredibly tender, jelly-filled doughnuts are a perfect treat for breakfast/brunch, snack time, or dessert. We loved apple jelly for this sufganiyot recipe, as it’s a delicious compliment to the cinnamon-sugar coating.