Sweet cinnamon couscous

Sweet cinnamon couscous

By
From
Moorish
Serves
4
Photographer
Mark Roper

A lovely breakfast dish with myriad possibilities. Here it is at its simplest, but you could add any combination you like of nuts, mixed peel, dried apricots or apple to the basic dish. It keeps for several days in the refrigerator, and can be reheated in the microwave. Serve it warm or at room temperature, with a blob of yoghurt, or Moroccan style, with a jug of buttermilk.

Ingredients

Quantity Ingredient
150g currants
500ml warm black tea
2 tablespoon extra virgin olive oil
200ml water
1/2 teaspoon salt
500g couscous
50g icing sugar
1 tablespoon orange-blossom water
1 tablespoon ground cinnamon

Method

  1. Soak the currants in the warm tea for 2 hours until plump. Drain and set aside.
  2. Sprinkle the oil, water and salt onto the couscous and rub it between your fingers for a few minutes until all the grains are coated. Then leave it to sit for 20 minutes so the grains start to absorb the moisture and swell. Take a fork and work it through the couscous to break down any lumps.
  3. Tip the couscous into a steamer lined with a tea-towel and seal around the sides with cling film. Steam for 20–30 minutes over a medium heat, uncovered, until the grains soften and become fluffy. Remove from the heat and tip into a large bowl. Gently fork through the grains until they run smoothly.
  4. Add the sugar, orange-blossom water, currants and half the cinnamon and mix thoroughly. Serve warm or at room temperature sprinkled with the remaining cinnamon and a little extra icing sugar.
Tags:
Malouf
Greg
Lucy
Moorish
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