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.
