Copyright John Paul Urizar
www.johnpaulurizar.com.au
It's not cold enough yet to serve these lovely steaming crumbles we all enjoy so much in winter, but we can make a mid-season compromise by using a lightly sweetened cous cous. The cous cous is particularly nice served as a companion to the Moroccan influenced cranberries and plums in rosewater.
Pre heat the oven to 180 degrees Celsius.
Soak the stevia leaf powder in boiling water for 5 minutes. Using a paper coffee filter, or piece of fine muslin strain the liquid and discard the remaining sediment.
In a small pan add the stevia liquid, cranberries, plums, rosewater and ground clove. Gently bring the fruit to the boil before reducing the heat to simmer for 10 minutes. The fruit should still retain its form.
Toast the couscous in a dry frying pan until the grain darkens very slightly and you can smell a fragrant toasting aroma. Set aside in a glass bowl. Heat the water and apple concentrate together until it reaches boiling point and reduce to simmer. Pour the liquid into the bowl of couscous and cover with plastic wrap for five minutes. Remove the plastic and using a fork separate the grains. Stir through the pistachios and corn oil .
Spoon the cranberry mixture into individual ramekins. Top with the couscous mixture. Place the ramekins on a baking sheet and bake for 10 minutes.
Note : Couscous is made from durum wheat semolina and is unsuitable for coeliacs and people with a wheat intolerance.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 1018 kj |
| Calories | 243 kcal |
| Fat | 8.7 g |
| Saturated Fat | 1.1 g |
| Total Carbohydrate | 32.7 g |
| Total Protein | 5.1 g |
| Fibre | 2.3 g |
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