Moroccan Sweet Couscous Dessert with Raisins and Almonds

• 250 g Couscous
• 300 ml Water
• 80 g Raisin
• 60 g Almonds
• 60 g Unsalted butter
• 60 g Icing sugar
• 1 ½ tsp Ground cinnamon
• 2 tsp Orange Blossom Water

1. Put the raisins in a small bowl and cover with just-boiled water from the kettle; leave to plump while you prepare the rest. Tip the couscous into a mixing bowl and pour over 250 ml of the water, then stir once and leave for 10 minutes to hydrate.
2. Set a colander over a saucepan with 2–3 cm of simmering water, making sure the base of the colander does not touch the water. Fluff the couscous with a wooden spoon, then tip it into the colander, cover with a lid and steam for 10 minutes until hot and tender.
3. Meanwhile, toast the almonds in a dry frying pan over a medium heat for 3–5 minutes, stirring often, until fragrant and lightly golden. Tip onto a plate to cool slightly.
4. Return the steamed couscous to the mixing bowl and immediately add the butter so it melts through. Drain the raisins well, then fold them in with the icing sugar, cinnamon and orange blossom water. If it looks a little dry, add the remaining 50 ml water a splash at a time until fluffy and lightly moist.
5. Spoon the sweet couscous into serving bowls and scatter over the toasted almonds. Serve warm or at room temperature.

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