Dried Fruit Compote with Orange Couscous

This is a really versatile organic fruit compote which could accompany a dessert or a cheese board nicely for entertaining or any special occasion.

1. For the compote, place organic dried fruits of your choice, superfine (caster) sugar, and cinnamon stick into a medium saucepan. Add the water, and stir to dissolve the sugar. Cover and bring to a simmer over low heat. Cook for 5 minutes. Uncover and increase the heat slightly so it stays at a simmer. Cook for a further 15 minutes, stirring occasionally, until the fruit is very soft and the liquid has reduced slightly. Place the compote into a bowl to cool.
2. For the couscous, combine the orange juice and water in a medium saucepan. Cover and bring to boil. Uncover briefly and add the couscous, put the lid back on, and swirl the saucepan to combine the ingredients. Stand for 5 minutes or until the couscous has absorbed the liquid. Uncover the saucepan, and add the orange rind and olive oil. Use a fork to mix the orange and olive oil, and to fluff up the grains.
3. Serve the couscous topped with the fruit compote. Spoon the yoghurt on top, and sprinkle with pistachios.
4. Vegan option: Replace the dairy yoghurt with soy or coconut yoghurt.

Note: If you use dried pears, cut it into chunky pieces.

Tip: This dish can be served warm, at room temperature, or chilled. It also makes a delicious breakfast!

SHORT DESCRIPTION

DESCRIPTION

INGREDIENTS