Dark Chocolate Couscous with Raspberry Caramel

Name: Dark Chocolate Couscous with Raspberry Caramel
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 6 oz (175 g) best-quality dark chocolate, broken into small pieces, plus a bit extra; 2 Tbsp (30 mL) sugar; 4 sugar lumps for the caramel; 4 sugar lumps for the caramel; 1 cup (5-6 oz) fresh raspberries; ⅔ lb (350 g) couscous

Preparation info

Serves
6

Difficulty
Easy
Ready in
20 min

Appears in

Caramel

By Trish Deseine

Published 2006

About

Ingredients

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

Africa
Morocco
Milan
Marrakech
Dessert
Vegan
Paris
Mediterranean

Method

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.