Wednesday, 15 August 2012

Couscous Sarda Pudding

This dish is best known cooked with fregola, but as I was unable to locate fregola, I used giant couscous instead, as it is very similar (fregola is a small pasta grain from Italy)

Serves 2
Syn Free on Extra Easy*

*Providing you use the milk from your Healthy Extra A allowance

1 cup giant couscous
3 cups skimmed milk
sweetener to taste
½ tsp saffron powder
½ stick of cinnamon
2 whole star anise
5 whole cardamoms

Gently simmer the couscous in the milk with all the other ingredients for around ten minutes until the couscous is soft but still retains some bite. I would recommend stirring almost constantly to avoid it sticking to the bottom of the pan. Remove the whole spices before serving. Sprinkle over a little cinnamon and enjoy!

No comments:

Post a Comment