In the Sabosa Couscous of the Israeli Kitchen Chefs Team Israel today

Start preparing the couscous - pour the couscous into a medium saucepan.

Add the oil, water and salt and mix well.

Cover and set aside for five minutes.

Open, crumble with a fork and set aside with the lid open.

Preheat oven to 180 degrees and line a rectangular pan measuring 20 by 30 with baking paper.

Place the eggs and sugar in a large bowl and stir well for three minutes, until puffed overnight with bubbles.

Add the orange juice, milk, oil and vanilla extract and mix.

Add the orange zest and stir.

Sift the flour and baking powder into a separate bowl.

Add the coconut and stir.

Transfer the flour mixture to the prepared couscous pot, mix and transfer to the orange batter.

Stir well until a relatively smooth mixture is obtained.

Transfer to a mold and flatten.

Place pecans as shown in the video and bake for 40-50 minutes, until the cake is browned and a toothpick inserted in the center comes out dry with moist crumbs.

While the cake is in the oven - prepare the syrup: Place the orange juice and sugar in a cauldron and bring to a boil.

After boiling, continue to cook for a few more minutes, until the syrup is lightly reduced.

Coolers.

Remove the cake from the oven, and pour the chilled syrup over it while it is very hot.

Cool slightly, slice into rhombuses and serve.