Recipe

Rosewater and orange couscous

These divine little pots of sweet couscous with oranges and rosewater, yoghurt and pistachio nuts make a fragrant, fruity and light dessert.

Mar 31, 2010 1:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Rosewater and orange couscous
  • 1 orange (240g)
  • 1 1/2 cup (375ml) water
  • 1/3 cup (75g) caster (superfine) sugar
  • 1 1/2 cup (300g) couscous
  • 30 gram (1 ounce) butter
  • 1 teaspoon rosewater
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup (65g) finely chopped dried figs
  • 1/3 cup (45g) coarsely chopped roasted unsalted pistachios
  • 2/3 cup (190g) yogurt
  • 1/4 cup loosely packed fresh mint leaves

Method

Rosewater and orange couscous
  • 1
    Finely grate 2 teaspoons rind from orange. Segment orange over small bowl.
  • 2
    Stir the water and sugar in small saucepan over medium heat until sugar dissolves; bring to the boil.
  • 3
    Combine couscous with the sugar syrup mixture, butter, rosewater, cinnamon and rind in medium heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir figs and half the nuts into couscous.
  • 4
    Serve couscous topped with orange segments and yogurt; sprinkle with remaining nuts and mint.

Notes

Use your favourite thick yogurt; sheep's-milk yogurt is delicious in this recipe.

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