Sweet CousCous with Rose Jam and Cashew & Pistachio Caramel (v)

I made my first tagine in a proper tagine over the weekend and wanted something deliciously light and sweet to eat afterwards. This hit the spot perfectly and combined delicate middle eastern flavours with a light but tasty finish to the end of the meal. Serve with a light orange and cinnamon sorbet to really intensify the flavours if you want!

For 4 portions you need
1/2 cup couscous
1 cup boiling water
1 tsp each of rose water and orange flower water
1/2 tsp each of ground cinnamon, cardamon powder and freshly grated nutmeg
1/2 tsp vanilla bean paste
2 tsp caster sugar
2 tbsp sultanas
1 tbsp rose petal jam (optional)
A few rose petals to decorate

Place everything apart from the jam and rose petals into a bowl and stir well. Leave to steep for 5-10 mins until the water has been absorbed. Pack into a lightly greased bowl and push down well before inverting on a serving plate. Top with the jam and some rose petals.

Cashew and Pistachio Caramel
1 tbsp raw cashew nuts
1 tbsp raw pistachios
1 tsp agarve nectar (or honey if you’re not vegan)
2 tbsp vegan marge (or butter if you’re not vegan)

Place the nuts and butter/marge in a pan over a slow heat and gently toast the nuts. Add the nectar/honey and boil for 1-2 mins until the caramel is a light brown colour and the nuts are deliciously toasted. Take care not to burn or catch the pan! Tip onto a well oiled surface and leave to cool. Break into bite sized pieces once cooled and scatter over the cous cous.

Kale Chips (v)

And so my kale odyssey has ended. I’m more amenable towards the leafy green veg now than I was before this veg box, but it’s never going to be something I love as much as other veggies. This last recipe has been raved about for years by a Stateside friend but I’d never tried it. More fool me! They’re quick, delicious and very easy to both make and eat. So if that kale is languishing about in your fridge, make this and me converted 🙂

Wash and dry the kale thoroughly, having stripped it from the tough inner stalks first. Toss in a little olive oil and sprinkle over a little salt. Then roast in a hot (180 degree) oven for 10-15 mins until crispy, crunchy and utterly delicious. You may find some of the leaves turn a little dark brown but don’t worry about that, as long as they don’t go blackened and burnt you’re fine!