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Sunday Supper: Sweet Couscous
I know, it's not a supper, but somehow a simple, light dessert just seems to fit the bill this week. Adapted from How to Cook Everything Vegetarian.
Sweet Couscous with Pistachios
Makes: 4 servings
Time: 15 minutes
A quick, simple, fat- free dessert that really can’t go wrong; the couscous is cooked the same way you make it for dinner, but with some sugar in the water. You can dress it up even more by using warm milk or cream. And you can vary the seasonings any way you like, from the traditional cinnamon- nutmeg combination to ground chiles or fresh ginger.
Cooking the couscous in juice is great way to add loads of flavor and sweetness without adding more sugar.
3/4 cup sugar
1 cup regular or whole wheat couscous
2 teaspoons grated or finely minced lemon or orange zest
1 cup chopped unsalted pistachios
1 teaspoon ground cardamom
1 or 2 teaspoons rose water (optional)
1. Put 1 1/2 cups water and the sugar in a pot and bring to a boil; add the couscous, zest, pistachios, and cardamom; cover and continue to cook for a minute, then turn off the heat and let sit for 5 minutes.
2. Fluff the couscous with a fork and sprinkle on the rose water if you’re using it. Serve warm or room temperature with a sauce (see headnote) or some milk or cream drizzled over the top.
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