I love rice pudding and this
version uses couscous in a similar way to make a sweet, comforting pudding
crowned with salted caramel and freshly toasted nuts.
1 cup couscous
2 cups milk, approximately
3 tablespoons honey
Zest from one orange
½ teaspoon cinnamon
To Serve: ½ cup pistachio
1 cup yoghurt (optional)
Put the couscous, milk and
honey in a saucepan and heat over a low-medium heat until it begins to simmer.
Cook, stirring for 5-7 minutes, adding some more milk or water if it looks too
thick. It ought to resemble a sloppy, porridge-like consistency. Once cooked,
add the orange zest and leave to sit, covered, until ready to serve.
1 cup sugar
¼ cup water
50 mls cream
½ - 1 teaspoon salt
Put sugar and water in a
small saucepan and bring to a simmer. Cook for 10-15 minutes, without stirring,
until it begins to go golden. Watch it carefully as once it starts to colour it
can burn very quickly! Take off the heat and add the cream (it will spit and
bubble but soon calm down) and stir vigorously to combine.Add ½ teaspoon salt and stir through then dab
some on a plate, allow to cool and taste test it. It should be salty/sweet. Add
more salt if you need to.
Place the couscous from a
big communal bowl, sprinkle with cinnamon, and serve with bowls of chopped pistachios,
salted caramel and yoghurt (optional).