Photography: Tanya Zouev
Sweet couscous with stewed fruit
By Suzanne Gibbs
From the November 2006 issue of
Australian Table magazine.
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INGREDIENTS
250g mixed dried fruit, such as apricots, peaches, pears and prunes
rind of ½ orange
1 cinnamon stick
1½ cups (375ml) orange juice
1½ cups (300g) couscous
¼ cup (40g) currants
METHOD
Place mixed dried fruit in a large bowl, cover with water and soak for several hours or overnight.
Place fruit and soaking water in a saucepan. Add orange rind and cinnamon stick and bring gently to boil on medium heat. Reduce heat to low, cover and simmer for 15-20 minutes, until fruit is soft and plump. Drain, set fruit aside and pour liquid back into pan. Boil on high heat for 5 minutes, until syrupy and reduced by half.
Meanwhile, strain orange juice into a saucepan and bring to boil. Stir in couscous, cover and remove from heat. Stand for 5 minutes. Fold through currants and stand, covered, for 5 minutes. Fluff with a fork.
To serve, pile couscous into serving bowls, top with fruit and spoon over syrup.
Tip: serve this couscous dish with a dollop of low-fat natural yogurt for added calcium.
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