Saturday, October 29, 2011
Sweet Couscous with Baked Figs & Lebnah
Figs just do the trick for me. They give such an oomph to so many sweet or savoury dishes, taking them to new heights. They should be fresh and ripe to spice up & complement the following dishes:
* figs and prosciutto ruccolla salad
* sticky cinnamon baked figs with rosewater, labneh & pistachios
* savoury couscous with fig cubes, lemon and chives
* plum & fig chutney
..... and many more.
Sweet Couscous with Baked Figs, Honey & Rosewater Labneh
adapted from Wholefood Kitchen by Ross Dobson
Type of cuisine: Moroccan with strong Middle Eastern influences
(for 2 people)
a cup of couscous
1 tbs of (unsalted) butter
2 tbs of honey
1/2 tsp of ground cinnamon
3 fresh figs
(brown) sugar to sprinkle over the figs
4 tbs of home-made labneh
1 tbs of condensed milk (or honey)
2 tbs of rosewater
Preheat the oven at 200 degrees C.
Wash, halve the figs and place them on a baking sheet. Sprinkle some sugar over them and bake for around 20 minutes.
Put the butter, honey, cinnamon, and couscous in a large bowl, pour enough hot water over to cover all and cover tightly with clingfilm or a lid.
Mix the lebnah with honey/condensed milk and rosewater and refrigerate for 10 minutes.
Return to the couscous and fluff it up with a fork and cover again.
When the figs are soft & caramelized, take them out of the oven.
Serve in small bowls as in the picture above.
This is a healthy and delicious option if you don't want to bake a cake. As a variation of this dish, in case you don't have figs, you could marinate sultanas and jumbo raisins in honeyed water with orange blossom water and mix them with couscous & chopped pistachios.