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Couscous with Dried Fruit and Nuts




Source of Recipe


Sainbury's


List of Ingredients




500g couscous
3 x 15ml spoons oil
125g dates, pitted and coarsely chopped
50g currants
50g walnuts, coarsely chopped
250g blanched almonds
icing sugar
15ml spoon ground cinnamon

Recipe



Put the couscous in a pan with a little less than its volume of water and stir well. Let it absorb the water for 10 minutes, stirring and fluffing it up occasionally to distribute it evenly and to prevent soggy lumps forming.

Add the oil, dates, currants and walnuts, put the lid on and heat up the grain.

Toast the almonds under the grill or in a dry frying pan.

The couscous should be hot, plump and tender when you turn it out onto the serving plate. Shape it into a peaked mountain and cover it entirely with icing sugar.

Draw lines of cinnamon like rays coming off the peak and stick almonds into the mound all over it.

Accompany by a jug of milk to be served in glasses and by icing sugar in a bowl.