Sunday, July 11, 2010
Sweet couscous with fresh pomegranates
The Lebanese Recipes Kitchen (The home of Middle Eastern Recipes) invites you to try Sweet couscous with fresh pomegranates. Enjoy cooking Middle Eastern desserts and learn how to make Sweet couscous with fresh pomegranates.
This unusual dessert is adapted from Paula Wolfert's book The Slow Mediterranean Kitchen.
Seeds from 2 very large pomegranates
2 tbsp orange juice
1 tbsp orange flower water
Pinch freshly ground pepper
Pinch ground dried orange peel (optional)
1/4 cup, plus 1 tbsp caster sugar
1 cup fine-grain couscous
1 cup boiling water
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter, melted
Pinch ground cinnamon
2 tbsp peeled, crushed pistachios
Combine pomegranate seeds with orange juice, orange flower water, pepper, dried orange peel and 1/4 cup caster sugar. Mix well, cover and refrigerate for at least two hours.
Place couscous in a fine sieve and rinse under cold running water. Tip into bowl. Let stand for a minute or two, break up any clumps. Cover couscous with boiling water and steam, covered, until water is absorbed. Stir in olive oil.
Add remaining tablespoon of caster sugar and fluff couscous using fork or whisk and cover loosely with damp towel and cool a little.
Add butter and pomegranate seed mixture and fluff couscous again. Place in mound on serving plate, sprinkle with cinnamon and crushed pistachios and dust with icing sugar.
Chef: Steve Manfredi Photo: Mark Chew Source: The Sydney Morning Herald Tuesday May 12, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Lunch
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