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.