Sweet couscous seffa

• Produce

  • 1 Dried fruit, mixed
  • 1 sprig Mint

• Pasta & Grains

  • 1 cup Couscous

• Baking & Spices

  • 1 Caster sugar
  • 1 Cinnamon, ground
  • 1 Cinnamon quill
  • 1 Icing sugar

• Nuts & Seeds

  • 1 cup Almonds, flaked roasted

• Dairy

  • 1 cup Yoghurt

• Beer, Wine & Liquor

  • 250 ml Port

• Liquids

  • 250 ml Water
  • 125 ml Water, orange blossom

• Other

  • ½ cup
  • 300 G
  • 2 tbsp
  • 2 Tsp.

• Ingredients

  • 1 cup

Found on nonnascooking.com

Description

Directions

• Prepare couscous according to packet instructions. Combine port, water, caster sugar, orange blossom water and cinnamon quill in a large saucepan and bring to the boil. Cook, stirring occasionally, until reduced by half.
• Remove saucepan from the heat and leave to cool for 5 minutes. While still warm, stir through the mixed dried fruit. Then set aside to cool completely.
• Add the icing sugar to the couscous, along with ground cinnamon and half the almonds. Mix gently until combined.
• To serve, place the warm couscous on a serving platter. Heap the fruit mixture on the top and drizzle remaining fruit sauce around the outside of the couscous on the plate. Top with the yoghurt and garnish with the remaining almonds and a sprig of mint. Serve as dessert.