Pistachio & Raisin Couscous
Equipment
Ingrediënten
- 250 g fine couscous
- 2 teaspoons ground cinnamon plus extra for dusting
- ½ teaspoon ground cloves
- 1½ tablespoons granulated sugar
- 300 ml boiling water
- 1 tablespoon sunflower oil
- 60 g butter
- 120 g shelled unsalted pistachio nuts
- 2½ tablespoons sultanas or raisins
- 125 ml milk
- 125 ml double cream
- 4 tablespoons runny honey
Instructies
- Put the couscous into a heatproof bowl and stir in the cinnamon, cloves and sugar.
- Pour over the boiling measurement water, cover with a clean tea towel and leave to stand for 10–15 minutes.
- Drizzle the oil over the couscous and, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
- Melt the butter in a heavy-based frying pan over a medium heat, stir in the pistachios and cook for 3 minutes until they emit a nutty aroma.
- Add the sultanas or raisins and cook until plump, then tip the mixture over the couscous.
- Toss well and spoon the couscous into 4 serving bowls.
- Meanwhile, heat the milk and cream in a small saucepan.
- Pour over the couscous and drizzle over the honey.
- Serve immediately, with a dusting of cinnamon.
Notes / Tips / Wine Advice:
For sweet cinnamon couscous balls, tip 350 g couscous into a heatproof bowl and just cover with boiling water. Cover with clingfilm and leave to stand for 5 minutes, then fluff up with a fork. Leave to cool slightly then, using your fingers, rub the grains to loosen and mould small pieces into balls, squeezing them together. Roll the balls in 2 tablespoons icing sugar and dust with 1 teaspoon ground cinnamon.
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