COOL SUMMER
SALADS MEET THE
MEATS DISHES WITH
FISHES SUPER SOUPS 'N' SAUCES VEGGIE GOOD
INDEED STUFFINGS SWEET DREAMS
ARE MADE OF THIS

MUMMY'S FAVOURITE
COUS COUS - Serves 2

Sweet Egyptian style cous cous with
chocolate sauce

Ingredients

• 1 x 125g sachet Ainsley Harriott Premium Cous Cous
• 180ml (6½fl oz) fresh orange and passion fruit juice
• Knob of butter
• 30ml (2 tbsp) blanched almonds, finely chopped
• 30ml (2 tbsp) pistachio nuts, finely chopped
• 4 ready-to-eat apricots, finely chopped

For the chocolate sauce

• 50g (2oz) plain chocolate, broken into pieces (70% cocoa solids)
• 50ml (2fl oz) double cream
• Knob of butter

 

Method

Prepare the Ainsley Harriott Premium Cous Cous according to the instructions on the carton but use the fruit juice instead of water and add the butter.

Meanwhile, make the chocolate sauce. Place the chocolate in a small pan with the double cream and butter. Cook over a gentle heat for 3-4 minutes until you have achieved a sauce consistency.

Fluff up the Cous Cous and fold in the almonds, pistachio
nuts and apricots.

TO SERVE: Spoon the sweet cous cous into 2 x 200ml (7fl oz) ramekins and turn out on to serving plates. Drizzle around the chocolate sauce.

 

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