Couscous with fruit compote

Couscous with fruit compote

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

This is a lovely comforting breakfast cereal dish. Try a spoonful of natural yogurt with it.

Ingredients

Quantity Ingredient
250g mixed dried fruit, such as apples, pears, peaches, apricots and prunes
1/2 orange rind, pared
1 stick cinnamon
1 vanilla bean
sugar
1 1/2 cups freshly squeezed orange juice
1 cup instant couscous
1/4 cup raisins

Method

  1. Place the fruit in a large bowl, cover with water and soak overnight or for several hours before cooking. Place the fruit with the water in a saucepan. Add the rind, cinnamon and vanilla. Bring the mixture gently to the boil, reduce heat and cover. Simmer for 15–20 minutes or until the fruit is soft and plump. The length of time depends on the type and size of the fruit. This can be done days beforehand and stored in the refrigerator. Drain, reserving the liquid. Set the fruit aside.
  2. Measure the liquid and return to the saucepan. Add half as much sugar as liquid and simmer until syrupy. Pour the syrup over the fruit. Meanwhile, bring the orange juice to the boil in a large saucepan. Stir in the couscous, remove the pan from the heat and let the couscous stand for about 5 minutes, covered. Add the raisins and fold through, covered for 5 minutes. Fluff the couscous with a fork before serving. To serve, pile the couscous into serving bowls, spoon the cooked fruit over and drizzle with the syrup.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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