- 100g pistachio or other nuts
- 300g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- ¼ tsp ground cinnamon, plus more to serve
- 8 clementine (seedless are best)
The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
- 1 tsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp runny honey, plus more to serve
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tsp orange flower water (optional)
- 300g fresh or frozen raspberries
- 500g pot reduced-fat Greek-style yogurt, to serve
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
Heat the oven to 200C/180C fan/gas 6. Spread the nuts over a baking sheet and toast for 5-8 mins until pale golden. Meanwhile, put the couscous and cinnamon into a large bowl. Finely grate the zest from 2 clementines, then squeeze their juice into a pan with the zest. Add the butter, honey and 200ml water and bring to the boil. Pour this over the couscous, cover with cling film, then leave to absorb for 10 mins.
Using a serrated knife, peel, then thinly slice the remaining clementines. Sprinkle with the orange flower water, if using. Roughly chop the nuts.
Fluff up the couscous with a fork, then mix in most of the nuts. Serve the couscous in bowls, topped with the clementines and raspberries. Eat with a spoonful of yogurt, an extra sprinkle of cinnamon and squeeze of honey.