woensdag 18 november 2009

Fruited couscous


If you've never tried couscous,  this might be just the dish to start with. 
Serve hot as a breakfast cereal or chilled for dessert. 
For breakfast, top with plain or vanilla soy milk or cultured soy "yoghurt." 
The tea I prefer for this dish is called Citrus Blend.   It is a black tea flavoured with the citrusy oils of bergamot, orange, and lemon, and it makes a delightful cuppa on its own. You can also use a regular Earl Grey, or even a plain black tea. Whichever you choose, steep the tea to normal strength rather than extra-strong so it doesn't overpower the other flavours.

1 cup regular-strength steeped tea
1/2 cup water
1/2 cup fresh or not-from-concentrate orange juice
1/2 cup raisins
1 ripe banana, sliced thinly
1/4 cup maple syrup or alternative syrupy/liquid sweetener
1/2 teaspoon ground cinnamon
1 cup couscous, preferably whole wheat

Place all ingredients in a saucepan and stir. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat, cover, and simmer for about 5 minutes. Remove from heat and let rest in the pan for about ten minutes. Fluff with a fork and serve hot, or transfer to an airtight container and chill several hours or overnight.

> Replace the cinnamon with 1 teaspoon vanilla.

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