This recipe is the perfect alternative to muesli or cereal. The fruit compote can also be served over ice cream or as part of a dessert and feel free to use other stone fruits such as cherries or peaches when available.
INGREDIENTS
Couscous
11⁄2 cups fresh orange juice
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg
3 tablespoons caster sugar
250g instant couscous
1⁄2 cup toasted nuts, eg. almonds, pinenuts
1⁄2 cup shelled pistachio nuts
Fruit Compote
4 nectarines
6 plums
6 apricots
1⁄4 cup fresh orange juice
1⁄4 cup passionfruit in syrup
pinch of saffron threads
thick, Greek-style yoghurt to serve
icing sugar to garnish
METHOD
Combine the orange juice, cinnamon, nutmeg and caster sugar in a small pot and bring to the boil.
Place the couscous in a large bowl, pour over the hot orange juice mixture, and cover tightly with plastic wrap. Allow to stand for 10 minutes.
Halve and stone the fruits and cut into wedges. Place the fruit and the other compote ingredients in a wide sauté pan and gently bring to the boil.
Reduce the heat to low and poach gently for 10-15 minutes until tender. The time will vary depending on the ripeness of the fruit.
Remove from the heat and allow to cool until just warm.
To serve: Roughly chop the nuts and stir half into the couscous, using a fork to loosen the grains as you go. Divide between serving plates. Scatter the remaining nuts over the top of the
couscous and dust with icing sugar.
Serve the warm compote and yoghurt in ramekins next to the couscous. Serves 4-6
To make your own thick, Greek-style yoghurt, line a sieve with clean, damp muslin. Sit the sieve over a bowl and pour in plain, unsweetened yoghurt. Refrigerate overnight.
In the morning, discard the whey in the bowl below and tip the thickened yoghurt into a bowl ready to serve.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.