World Cuisine

Ingredients
  • 175 g (6 oz) raisins
  • 300 ml (½ pint) warm tea (made with green or black leaves)
  • 450 g (1 lb) couscous
  • 600 ml (1 pint) warm water
  • ½ teaspoon salt
  • 1–2 tablespoons sunflower oil
  • 1–2 tablespoons cane sugar
  • 2-3 tablespoons orange blossom water
  • 1 tablespoon ground cinnamon
  • 25 g (1 oz) butter
  • 2 tablespoons shelled, unsalted pistachios
  • 2 tablespoons icing sugar
  • 4 tablespoons runny honey
  • 4–6 tablespoons single or double cream
Directions

Put the raisins in a bowl and pour in the warm tea. Leave the raisins to soak for about 1 hour, until nice and plump then drain them thoroughly.

Tip the couscous into a bowl, Stir the salt into the water and pour it over the couscous. Leave it to soak for 10-15 minutes.

Rub the oil into the grains, using your fingertips, and toss in the cane sugar, orange blossom water and half the cinnamon, Add the soaked raisins and mix thoroughly.

Spoon the mixture into a smaller bowl, pressing it down so that it all fits in snuggly, then invert the bowl onto a serving plate, so that you have a couscous dome.

Melt the butter in a skillet and stir in the pistachios for 1-2 minutes, until they emit a nutty aroma. Scatter the pistachios over and around the couscous dome.

Dust the rest of the cinnamon in decorative lines from the top of the dome to the base, and sift the icing sugar over the top.

Heat the honey in a pan and serve the couscous with a drizzle of cream and warm honey as a sweet snack or at the end of a meal.

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