Sweet and Fruity Couscous

This sweet, fresh, and fruity couscous is a great lunchbox option, perfect for barbecues, and works well as a side dish or served with roasted Mediterranean vegetables.

Method

• Put the couscous in a large bowl and immerse in boiling water.

• Cover the bowl and let the couscous swell up.

• If the water is completely absorbed after 3-4 mins, you can mash the couscous with a fork and let it cool.

• Smother the couscous with the cashew milk and stir in the cinnamon.

• Cut the dates, figs, and apricots in pieces and mix with the raisins, almond, the orange blossom water and add everything to the couscous.

• Cut the pomegranate in half and submerge it in water.

• Loosen the seeds with your hands.

• The seeds will sink to the bottom and the skin will float on the surface.

• Remove the skin from the water and drain the water.

• Add the seeds to the couscous.

• Serve with a couple of leaves of mint.