SWEET COUSCOUS

AvatarGH InternQuick & easy

A relaxing brunch with a new take on old favourites is a great way to celebrate the weekend

INGREDIENTS

  • 125ml water
  • 80ml milk
  • 1 orange, juiced
  • 10ml orange zest
  • 5ml lemon or grapefruit zest
  • 5 cardamom pods, crushed
  • 2 cinnamon sticks, broken
  • 1 star anise
  • 150g wholewheat couscous
  • 15ml butter
  • 20ml brown sugar
  • 75g nuts, such as almonds, pecan nuts, walnuts, chopped
  • 75g dried fruits, such as sultanas, raisins, dried figs, dried cranberries, chopped
  • 10g coconut shavings, toasted

TO SERVE:

  • Greek-style yoghurt
  • honey

METHOD

  1. Place the water, milk, orange juice, orange zest, lemon or grapefruit zest, cardamom pods, cinnamon sticks and star anise in a pan and bring to the boil.
  2. Place the couscous in a heatproof bowl and pour the hot mixture over it.
  3. Cover with plastic wrap or a plate and allow to stand for 10 minutes.
  4. Fluff up the couscous, using a fork and add the butter, sugar, nuts, dried fruits and coconut shavings.
  5. Serve warm, at room temperature or chilled with yoghurt and honey.

(Serves 4)

SERVE WITH: CARROT, GINGER AND PINEAPPLE JUICE

INGREDIENTS

  • 500g carrots, washed
  • 1 pineapple, peeled and quartered
  • 20ml fresh ginger, peeled
  • 10ml lemon juice
  • 1ml ground ginger

METHOD

  1. Ensure the carrots and pineapple are well-chilled before you start.
  2. Press the carrots, pineapple and ginger through a juicer and stir in the lemon juice and ground ginger.
  3. Stir well and serve at once inchilled glasses.

(Serves 4)

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