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Roasted Red Grape, Almond & Rose Saikook
20 Mins

Roasted Red Grape, Almond & Rose Saikook

Get pre-prepared:

  • Roast the grapes up to 24 hours in advance and keep them in a sealed container.
  • Prepare the yoghurt and double cream mixture in advance and store in the fridge.
Roasted Red Grape, Almond & Rose Saikook
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Ingredients

Serves

Dish Component

  • 3 Tbsp Rose water Tip: You can substitute rose water with orange blossom water.
  • 3 Tbsp Clear honey
  • 2 Tbsp Olive Oil
  • Salt
  • 800g Red grapes Tip: Substitute grapes with apples and/or pears. Peel and chop them into large chunks and follow the same recipe instructions
  • 190g Couscous, cooked according to the packet instructions Tip: To make the recipe gluten free, use cooked quinoa instead of cooked couscous
  • 450g Onken Natural Set Yogurt
  • 150g Double Cream
  • 50g Roasted flaked almonds
  • 1 Handful dried rose petals

Instructions

  • Step 1

    Preheat the oven to 200 C. Mix the rose water, honey, olive oil and salt together in a large bowl. Add the grapes and lightly toss to coat in the mixture. Transfer the grapes to a baking tray and roast for about 15 minutes until they are wrinkly and soft.

  • Step 2

    While to grapes are roasting, transfer the yoghurt and the double cream in a large bowl and use a fork or a whisk to mix them together until smooth. Cover with cling film and keep in the fridge.

  • Tip: Roast the grapes up to 24 hours in advance and keep them in a sealed container, make sure to also keep their cooking juices as they retain all the flavours of the grapes and rose water.

  • Step 3

    To serve, divide the couscous between 4 shallow bowls and pour in just enough yoghurt and double cream mixture to cover the couscous. Top with a serving of roasted grapes and garnish with flaked almonds and dried rose petals. Serve immediately.

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