Recipe by Wildflour
This sweet couscous is great with full-flavored, spicy meats, like lamb kebabs and although it is traditionally middle-eastern, we love it with spicy caribbean jerk pork, too!
Top Review by **Mandy**
I took the idea of this and changed it up a little, I used some fresh blueberries instead of apricots and crushed nuts that I had in the cupboard ans subbed Splenda for the sugar. I served with some warm milk for a delightfully delish brekky. Thanks Wildflour!
- 1⁄2 cup mixed shelled pistachio nuts (shelled) or 1⁄2 cup pine nuts, combined to make 1/2 cup (shelled)
- 1⁄4 cup dried apricot, julienned
- 1 1⁄3 cups couscous
- 1⁄4 cup superfine sugar
- 3 tablespoons superfine sugar
- 6 tablespoons butter, softened
- 1⁄2 teaspoon ground cinnamon
- 1 1⁄2 cups hot milk
Directions See How It's Made
- Heat oven to 315°F Spread nuts on a baking sheet and bake about 5 minutes, until lightly golden. Allow to cool, then coarse chop.
- Place in a bowl with the chopped apricots and toss to combine.
- Place the couscous and sugar in a bowl and cover with 1 cup boiling water. Stir well then add the butter and a pinch of salt. Stir until the butter melts, then cover with a dish towel and set aside for 10 minutes.
- Fluff with a fork, then add the nuts & apricots, toss gently.
- The couscous can be served just like this, on a platter with the meat, or in a bowl. Some prefer it served in small bowls, sprinkled with the cinnamon and a little hot milk. This way it can be a dessert or a breakfast dish, much like we enjoy cream of wheat.