Couscous screams middle eastern food.
Welcome to my couscous series, where I share the authentic way to make couscous, the confit of dried fruits as well as the golden 7 vegetables broth.
It’s finally our dried fruits shining moment.
Not only do they make for a killer presentation, but they are also added depth and flavor to a couscous.
275g prunes
275g apricots
250g golden raisins
1/2 cup honey
1/4 cup brown sugar
1 1/4 cup water
DIRECTIONS:
Add everything to a saucepan over high heat. Once boiling, lower heat to a simmer and mix often. The dried fruits are ready when the liquid becomes thick sirup texture, about an hour.
Decorate your couscous with it. Add cinnamon, powdered sugar and roasted sliced almonds to beautify your dish.
For full video, click here.
Enjoy ,
Guila
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