Chakrey

Prepare the couscous according to package directions, using 2 cups of dry couscous and the appropriate water ratio.

Fluff the cooked couscous with a fork and transfer to a large mixing bowl.

While the couscous is still warm, stir in the butter and salt if using, mixing until the butter is fully incorporated.

In a separate bowl, whisk together the evaporated milk, vanilla yogurt, sour cream, sugar, and vanilla extract until smooth and well combined.

Fold the dairy mixture gently into the couscous until fully incorporated, being careful not to break down the grains.

Divide the chakrey into serving bowls and sprinkle with a dash of nutmeg if desired.

Garnish each serving with raisins or fresh mint leaves as preferred and serve warm or at room temperature.