Quick & Easy

Rosewater and orange couscous

These divine little pots of sweet couscous with oranges and rosewater, yoghurt and pistachio nuts make a fragrant, fruity and light dessert.
rosewater and orange couscous



1.Finely grate 2 teaspoons rind from orange. Segment orange over small bowl.
2.Stir the water and sugar in small saucepan over medium heat until sugar dissolves; bring to the boil.
3.Combine couscous with the sugar syrup mixture, butter, rosewater, cinnamon and rind in medium heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir figs and half the nuts into couscous.
4.Serve couscous topped with orange segments and yogurt; sprinkle with remaining nuts and mint.

Use your favourite thick yogurt; sheep’s-milk yogurt is delicious in this recipe.


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