Oat Milk Couscous with Stewed Fruit

Cook time 30 minutes
Servings 4

Ingredients

2 Granny Smith apples peeled, cored and chopped into 3cm chunks 

50g pitted prunes
400ml water
2 tsp of orange blossom water
1 tsp cinnamon
½ tsp saffron threads
1 x 4cm strip of lemon peel
1 cup couscous
1 tbsp rice malt syrup or honey
1 cup oat milk + extra to serve
Cinnamon, for dusting
Toasted walnuts, chopped, to serve

Oat Milk Couscous with Stewed Fruit

Method

Place the apples and prunes into a saucepan with 400ml of water, orange blossom water, saffron, cinnamon and lemon peel. Cook gently with the lid on over a medium heat stirring from time to time for about 25 minutes or until the apple is tender and the mixture becomes sticky. Let it cool.

Place the couscous in a bowl and drizzle over the rice malt syrup or honey. Bring the oat milk to a boil, remove from the heat, and pour over the couscous. Cover with cling film and leave for 2-3 minutes. Once all the liquid is absorbed, gently fluff the couscous with a fork to separate the grains.

Place a few large dessert spoonfuls of couscous into a shallow bowl, and spoon over the stewed fruit. Pour over a little extra oat milk and add a dusting of cinnamon and walnuts.