In this sweet recipe, couscous is cooked in vanilla and cinnamon scented water, then tossed with chopped fruits, toasted nuts and fragrant sliced almonds. Serve with a big dollop of natural yoghurt for a unique breakfast.
- 500ml water
- 1 tbsp. vanilla extract
- 350g couscous
- 5 tbsp. butter
- 5 tbsp. each chopped dates, apricots and golden sultanas
- 1 tsp. mixed spice
- 2 tsp. ground cinnamon
- 2 tbsp. sliced almonds
- 2 tbsp. toasted walnuts
Boil water. Place into a bowl, stir in the cinnamon, spice and vanilla and then pour over the couscous. When cooked and fluffed up, separate with a fork.
When cooked, add the butter and toss while still warm so that the butter coats the couscous. Add the dates, apricots, sultanas, almonds and walnuts and toss to combine.