Sweet cous cous with apricots

Name: Sweet cous cous with apricots
Yield: Feeds eight to ten
Ingredients: 500 ml (18 fl oz) boiling water; 2 tbsp extra virgin olive oil; 50 g (1¾ oz) unsalted butter, cut into small dice; 1 tbsp ground cinnamon; 500 g (1 lb) dried apricots; 3 tbsp sugar; 500 g (1 lb) cous cous; 1 tsp clear rose water syrup; 1 litre (1¾ pints) milk; 50 g (1¾ oz) sugar; 1 cinnamon stick; 1 vanilla bean, split

Preparation info

Feeds
eight to ten

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Have a bowl of one of the oldest cereals in the world: dusky, cinnamon-spiced cous cous, served with warm, spiced milk and sweet apricots in syrup - or fresh ripe figs in season. This recipe uses packaged cous cous, and feeds eight to ten, so ask your friends around and serve it for brunch, or you’ll be living on it for a week.

Ingredients

500 g (1 lb) dried apricots
3 tbsp sugar

Breakfast
Brunch
Vegetarian

Method

Soak apricots in water to cover, overnight.

Drain water into a saucepan, add sugar and bring to the boil, stirring. Return apricots to syrup, cook for 10 minutes or until soft and luscious, and leave to cool.

Place cous cous grains in a big, wide bowl. Pour boiling water evenly over the top, then drizzle with extra virgin olive oil, cover bowl and leave to rest for 5 minutes. Wo