Sweet couscous with blackberries

Sweet couscous with blackberries

Couscous is something many people associate with being a savoury accompaniment to a meal or maybe a simple salad filled with delicious ingredients.

The couscous I’ve made here is a sweet dish that’s a great alternative to a breakfast cereal. I guess it could almost be like a Moroccan version of Bircher muesli except they would probably use orange juice rather than the clementine that I have, plus dates would substitute the berries.

With all the berries we have in season right now this is a nice way to use them. This recipe was inspired by a dish I spotted in a cookbook named Made in Morocco, given to me many years ago.

sweet couscous with blackberries

Serves 4

  • 1 cup instant couscous
  • Zest of 1 clementine
  • 1 cup clementine juice
  • 3 cardamom pods, squashed
  • 3 tbsp manuka honey
  • ¾ tsp ground cinnamon
  • 1 tsp orange blossom water
  • ½ tsp rose water
  • 1 tbsp hazelnut oil
  • 1 cup blackberries
  • ¼ cup chopped pistachios
  • natural yoghurt mixed with a few blackberries and extra honey, to serve

Place the couscous in a bowl.

Bring the juice, zest and cardamom to the boil in a small saucepan. Reduce heat and simmer for 3 minutes. Add the honey and stir to dissolve. Stir in the cinnamon, orange blossom water and olive oil. Remove and discard the cardamom pods. Pour the liquid over the couscous, stir to combine and cover with cling wrap and set aside for 10 minutes.Using a fork, fluff the couscous and gently stir through the berries.

Divide among 4 small bowls, scatter with the chopped pistachios, dollops of yoghurt and drizzle of honey.