{"id":3246,"date":"2023-07-26T10:30:19","date_gmt":"2023-07-26T08:30:19","guid":{"rendered":"https:\/\/new.ciaogusto.com\/?p=3246"},"modified":"2024-06-20T11:54:58","modified_gmt":"2024-06-20T09:54:58","slug":"dried-fruit-and-apple-couscous","status":"publish","type":"post","link":"https:\/\/new.ciaogusto.com\/index.php\/2023\/07\/26\/dried-fruit-and-apple-couscous\/","title":{"rendered":"DRIED FRUIT AND APPLE COUSCOUS"},"content":{"rendered":"

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    Preparation time – 20 min + 1 hr resting time<\/p>\n<\/div><\/li>

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    Cooking time – none<\/div><\/li>
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    Difficulty – easy<\/p>\n<\/div><\/li>

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    Servings – serves 4<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>

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      INGREDIENTS<\/strong><\/p>\n<\/div><\/li>

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      • 160 g pre-cooked couscous<\/li>\n
      • 160 g apple juice<\/span><\/li>\n
      • 1 apple<\/li>\n
      • juice of 1 lemon<\/li>\n
      • 6 Noberasco organic dates<\/span><\/li>\n
      • 2 tbsp shelled Noberasco organic almonds<\/span><\/li>\n
      • 8 shelled Noberasco organic walnuts kernels<\/span><\/li>\n
      • 1 tbsp Noberasco organic raisins<\/span><\/li>\n
      • 2 tbsp of brown sugar<\/li>\n
      • 1 tsp Cannamela organic ground cinnamon<\/span><\/li>\n
      • >> Our wine picks:<\/li>\n
      • Castello del Poggio Moscato d\u2019Asti DOCG<\/span><\/li>\n
      • OR: Zonin Prosecco DOC Spumante Extra Dry<\/span><\/li>\n
      • OR: Santa Margherita Prosecco Superiore DOCG Brut<\/span><\/li>\n<\/ul>\n<\/div><\/li><\/ul><\/div><\/div>
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          METHOD<\/strong><\/p>\n<\/div><\/li>

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          1. Melt the sugar in the warmed apple juice and pour it over the couscous in a bowl.<\/li>\n
          2. Mix using a fork so that the couscous swells but the grains remain separate. Cover and put aside while you prepare the fruit.<\/li>\n
          3. Soak the raisins in warm water.<\/li>\n
          4. Peel the apple, cut it into pieces and drench them with lemon juice so that they don’t darken.<\/li>\n
          5. Coarsely chop the almonds and the walnut kernels, cut the dates into strips.<\/li>\n
          6. Drain the raisins and put all the ingredients in the couscous bowl.<\/li>\n
          7. Flavour with cinnamon and mix well.<\/li>\n
          8. Let rest for at least one hour before serving.<\/li>\n<\/ol>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
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              Chef’s tip<\/h3>\n

              If you prefer, you can grate the lemon zest and add it to the couscous. BUT! Make sure it’s an organic and not a waxed one!<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                Serving suggestion<\/h3>\n

                Great served with a cup of tea at breakfast or as a dessert.<\/p>\n

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                  Wine selection<\/h3>\n

                  Moscato d\u2019Asti DOCG, Prosecco DOC Spumante Extra Dry, Prosecco Superiore DOCG Brut or Passito.<\/p>\n

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                    Family tip<\/h3>\n

                    You can add in your favourite dried fruit and so alter the recipe according to your specific taste!<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                      Dish history<\/h3>\n

                      Some might think couscous is a cereal, but in actual fact it is a traditional Berber product made from semolina,\u00a0granules of durum wheat<\/strong>. This very\u00a0versatile<\/strong>\u00a0ingredient, a staple food in the regions of North Africa, can be cooked and served with vegetables or stews (meat or fish), but it also can be used to prepare\u00a0delightful<\/strong>\u00a0‘salads’ or\u00a0desserts<\/strong>, like the one we are presenting here. Enjoy this\u00a0nutty fruity<\/strong>\u00a0couscous salad!<\/p>\n

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                       <\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3249,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-3246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/comments?post=3246"}],"version-history":[{"count":4,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3246\/revisions"}],"predecessor-version":[{"id":3361,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3246\/revisions\/3361"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/media\/3249"}],"wp:attachment":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/media?parent=3246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/categories?post=3246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/tags?post=3246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}