ITALIAN RECIPES BY:

Dried fruit and apple couscous

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Dried fruit and apple cous cous
  • 36%
    725.2 kcal
  • 15%
    7.62 g
  • 9%
    7.79 g
  • 60%
    162.43 g
  • 0%
    0,049 g

    Preparation time

    0:20 min + 1 hr resting time

    Cooking time

    none

    Difficulty

    easy

    Servings

    serves 4

Ingredients

  • 160 g pre-cooked couscous
  • 160 g apple juice
  • 1 apple
  • juice of 1 lemon
  • 6 Noberasco organic dates
  • 2 tbsp shelled Noberasco organic almonds
  • 8 shelled Noberasco organic walnuts kernels
  • 1 tbsp Noberasco organic raisins
  • 2 tbsp of brown sugar
  • 1 tsp Cannamela organic ground cinnamon
  • >> Our wine picks:
  • Castello del Poggio Moscato d’Asti DOCG
  • OR: Zonin Prosecco DOC Spumante Extra Dry
  • OR: Santa Margherita Prosecco Superiore DOCG Brut
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Method

  1. Melt the sugar in the warmed apple juice and pour it over the couscous in a bowl.
  2. Mix using a fork so that the couscous swells but the grains remain separate. Cover and put aside while you prepare the fruit.
  3. Soak the raisins in warm water.
  4. Peel the apple, cut it into pieces and drench them with lemon juice so that they don't darken.
  5. Coarsely chop the almonds and the walnut kernels, cut the dates into strips.
  6. Drain the raisins and put all the ingredients in the couscous bowl.
  7. Flavour with cinnamon and mix well.
  8. Let rest for at least one hour before serving.
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Chef's tip

If you prefer, you can grate the lemon zest and add it to the couscous. BUT! Make sure it's an organic and not a waxed one!

Serving suggestion

Great served with a cup of tea at breakfast or as a dessert.

Wine selection

Moscato d’Asti DOCG, Prosecco DOC Spumante Extra Dry, Prosecco Superiore DOCG Brut or Passito.

Family tip

You can add in your favourite dried fruit and so alter the recipe according to your specific taste!

Dish history

Some might think couscous is a cereal, but in actual fact it is a traditional Berber product made from semolina, granules of durum wheat. This very versatile ingredient, a staple food in the regions of North Africa, can be cooked and served with vegetables or stews (meat or fish), but it also can be used to prepare delightful 'salads' or desserts, like the one we are presenting here. Enjoy this nutty fruity couscous salad!