Description
It has a Middle-Eastern fairy-tale appeal, thanks to the presence of two of my favorite spices – cinnamon and cardamom – and the sweet dried figs from Turkey. The final touch is given by a tablespoon of dried rose petals: soaked in vinsanto (Tuscan sweet dessert wine) they get fleshy and intense and bring you on a flying carpet in the starry nights of Baghdad (how many times have I seen Disney‘s Aladdin? I do not count them anymore…)
Ingredients
Scale
- 1/2 cup (175 g) precooked couscous
- 2 tablespoons granulated sugar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cinnamon
- 4 dried figs
- 5 cardamom pods, crushed
- 1 tablespoon dried rose petals
- 1/2 cup (125 ml) of vinsanto
- 1 tablespoon almonds, coarsely chopped
Instructions
- Make the couscous according to this recipe.
- Chop the dried figs and soak them in vinsanto along with the crushed cardamom pods and the rose petals, for at least 30 minutes.
- Squeeze the figs and the rose petals and stir them gently into the couscous, along with the chopped almonds. Sprinkle with ground cinnamon.
- Taste the couscous and if it’s not sweet enough add 1 up to 2 tablespoons of sugar.
- Divide the couscous into individual jars.
- Prep Time: 10 mins
- Cook Time: 5 mins