2 teaspoons ground cinnamon, plus extra for dusting
1/2 teaspoon ground cloves
1–2 tablespoons granulated sugar
300 ml (1/2 pint) boiling water
1 tablespoon sunflower oil
60 g (2 1/4 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 and leave to stand for 10–15 minutes. Drizzle the oil over the couscous and, using your fingertips, rub it into separate the grains.
Melt the butter in a heavy-based frying pan, stir in the pistachios and cook 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.