Apple Couscous with Walnuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g walnuts, chopped
- 2 apples (Elstar)
- 1 teaspoon honey
- 1 teaspoon coconut blossom sugar
- 1 teaspoon coconut oil
- 150 g couscous
- 1 tablespoon, leveled coconut blossom sugar
- 300 ml milk
- 1 tablespoon, leveled raw cane sugar, light
- 100 ml cream
- 1 tablespoon water
Print Recipe
Pin Recipe Instructions
- Roast the walnuts in a non-stick pan over a mild heat, stirring constantly, then sprinkle with 1 teaspoon coconut blossom sugar and let it melt. Always stir well so that the nuts caramelize evenly. Remove the nuts from the pan and set aside.
- Peel, quarter and slice the apples. Heat the coconut oil in the pan, add the apple wedges and steam for 5 minutes. Drizzle the honey over it and continue to cook for 1 minute while stirring.
- Bring the milk to the boil in a saucepan and stir in the couscous with a whisk. Remove from the heat, season to taste with 1 tablespoon of coconut blossom sugar and allow to soak.
- Bring the cane sugar with the water to the boil until it turns light brown. Pour in the cream immediately and reduce it to a creamy consistency.
- Pour the couscous into bowls and serve with apples, sauce and nuts.
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