close
Advertisement
Shop Now
Magazine
 

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Sweet couscous

Ingredients

  • 1¼ cups (230 g) couscous
  • ⅔ cup (85 g) raisins
  • ⅓ cup (90 g) chopped prunes
  • finely grated zest of 1 small orange
  • 3 cups (750 ml) low–fat milk
  • 2 nectarines, sliced
  • ½ cup (125 g) fromage frais or Greek–style yogurt

Preparation

  1. Put the couscous in a bowl with the raisins, prunes and orange zest, and stir to mix thoroughly.
  2. Pour the milk into a saucepan and bring just to the boil.
  3. Pour the hot milk over the couscous mixture, stirring well, then cover with foil or a folded clean tea towel.
  4. Leave to soak for about 10 minutes, or until the couscous is plumped up and all the milk has been absorbed.
  5. Spoon the couscous into bowls and top with sliced nectarines and fromage frais.
  6. Serve immediately.

Serves 4
Preparation: about 20 minutes



Source:

Milk, Eggs and Cheese

Click here for more cookbooks...

More Recipes

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Advertisement