Jamie Magazine
By Suzanne Zeidy
About the recipe
Couscous lends itself perfectly to being eaten for breakfast. It can be steamed in a couscoussière or simply left to soak in boiling water for 10 minutes, then fluffed up with a fork.
Recipe From
Jamie Magazine
By Suzanne Zeidy
200g couscous
30g raisins
30g flaked almonds
30g pine nuts
30g shelled unsalted pistachios
2-3 pinches of ground cinnamon (more or less to taste)
2-4 tablespoons icing sugar (more or less to taste)
optional: 1 teaspoon rosewater
optional: 1 orange
200ml skimmed milk
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