Dark Chocolate Couscous with Raspberry Caramel

• 4 sugar lumps for the caramel
• 1 cup (5-6 oz) fresh raspberries

Make a caramel with the sugar lumps soaked in a little water. Remove from the heat and add ¾ of the raspberries, taking care not to splash yourself with the caramel.

The raspberries will cook in the hot caramel, releasing their juice, which will blend deliciously with the caramel. If sugar crystals form, return the pan to the heat and heat gently.