Ingredients
- 300g whole pre-cooked durum wheat semolina couscous (for celiac use corn couscous)
- 300 g water
- 400 g date paste (200 g water and 200 stoned dates)
- 45 g raisins
- 45 g dried figs, cut into raisin size pieces
- 45 g dried apricots, cut into raisin size pieces
- 45 g pine nuts, coarsely chopped
- 45 g pistachios, coarsely chopped
- 45 g walnuts, coarsely chopped
- 45 g whole almonds (with skin), coarsely chopped
- 1 tsp cinnamon
- 1 tsp orange blossom essence
- 1 lemon (zest and juice)
- 1 orange (zest and juice)
- 1 tsp salt
Procedure
Prepare the date paste by soaking for 30 minutes or more 200g of stoned dates in 200 g of water and then blending it all together until it forms a smooth paste.
Add the date paste, cinnamon, orange blossom essence, lemon, orange and salt to the 300 g of water.
Put the couscous in a bowl and pour the flavored water on it. Let it stand for 5 minutes and then fluff it with a fork.
Toss the couscous with the other ingredients that have been previously cut or chopped.
Use your imagination to nicely decorate and serve.
This recipe is ideal as a dessert to be offered to end light lunches like when you eat soup and salad or you can serve it for brunch or just eat it as an afternoon snack. Enjoy!
Variations can be done according to the type of couscous you want to use, the dried fruit ingredients you find available and also, of course, according to your own taste. I suggest you try it as is and then apply changes if needed.
© Photo:
by Sabina e Cecilia Sanna
