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- Sweet couscous with baked apricots
Sweet couscous with baked apricots
Ingredients
Step by step process
Preparing the couscous
- 1
Sweet couscous with baked apricots starts with the base. Bring the milk to a boil in a saucepan with a spoonful of honey and a pinch of cinnamon. Pour the hot liquid over the couscous in a bowl, cover it with a plate and let it swell for 10 minutes. Then fluff the grains with a fork and stir in the cube of butter so the porridge turns soft and glossy.
Baking the apricots
- 2
Meanwhile, prepare the fruit. Preheat the oven to 180 °C. Wash the apricots, halve them and remove the stones. Arrange them cut side up in a baking dish, drizzle with honey and sprinkle with the rest of the cinnamon. Bake for roughly 15 to 20 minutes, until they soften and lightly brown at the edges.
Finishing and serving
- 3
Toast the almond flakes in a dry pan until golden. Watch them closely, they burn quickly. As soon as they smell fragrant, take them off the heat.
- 4
Divide the swollen couscous into bowls. Top with the warm baked apricots and their roasting juices. Sprinkle everything generously with the toasted almonds. Serve right away, still warm.
More tips:
Instead of cow milk you can soak the couscous in a plant drink. Almond or oat milk pairs beautifully with apricots.
Prepare the couscous the night before and bake the apricots in the morning. Breakfast will be on the table in no time.
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Topic: Moroccan Cuisine
