World Cuisine

  • 250 g (8 oz) fine couscous
  • 2 teaspoons ground cinnamon, plus extra for dusting
  • ½ teaspoon ground cloves
  • 1–2 tablespoons granulated sugar
  • 300 ml (½ pint) boiling water
  • 1 tablespoon sunflower oil
  • 60 g (2¼ oz) butter
  • 120 g (4 oz) shelled unsalted pistachio nuts
  • 2–3 tablespoons sultanas or raisins
  • 125 ml (4 fl oz) milk
  • 125 ml (4 fl oz) double cream
  • 4 tablespoons runny honey

Put the couscous into a heatproof bowl and stir in the cinnamon, cloves and sugar. Pour over the boiling measurement water, cover with a clean tea towel and leave to stand for 10–15 minutes. Drizzle the oil over the couscous and, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.

Melt the butter in a heavy-based frying pan over a medium heat, stir in the pistachios and cook for 2–3 minutes until they emit a nutty aroma. Add the sultanas or raisins and cook until plump, then tip the mixture over the couscous. Toss well and spoon the couscous into 4 serving bowls.

Meanwhile, heat the milk and cream in a small saucepan. Pour over the couscous and drizzle over the honey. Serve immediately, with a dusting of cinnamon.

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