Bramley cooking apple, peeled, cored and sliced
low fat yogurt, to serve
oven to 400F, Gas 6. Place the apple juice, couscous, sultanas and spice
in a pan and bring to the boil, stirring. Cover and simmer for 10-12
minutes, until all the free liquid is absorbed. Spoon half the couscous
mixture into a 1.2 liter ovenproof dish and top with half the apple
slices. Top with the remaining couscous. Arrange the remaining apple
slices overlapping over the top and sprinkle with demerara sugar. Bake
for 25-30 minutes, or until golden brown. Serve hot with yogurt.
To ring the
changes, substitute other dried fruits for the sultanas in this recipe -
try chopped dates or ready to eat pears, figs or apricots. This unusual
couscous mixture makes a delicious family pudding with a rich fruity
flavor, but virtually no fat.