Sweet pasta dishes enjoy a long tradition in many cultures, and this version is a delicious introduction to the genre. To make it, couscous is steeped in milk and honey until just al dente (do not overcook). A quick cherry compote and caramelized pistachios are layered atop each serving, which is also drizzled with more honey and sprinkled with ground cinnamon. To save time, you can substitute the fresh cherries, which require pitting, with frozen pitted cherries.
- 100 grams cherries
- 1 orange (juice)
- 100 grams couscous (fine grain)
- 250 milliliters milk
- 3 teaspoons honey
- 1 cup unsalted pistachios
- ground cinnamon
- Remove cherry stems and pits.
- Heat the cherries with 1/2 of the orange juice to a boil while stirring so it doesn't stick. As soon as the mixture begins to boil, remove from heat.
- In a pan on medium heat, add the couscous and milk.
- Add 1 tablespoon of honey and bring to a boil. As soon as it boils, remove from heat and stir with a fork. If necessary add more milk. Be careful not to over cook the couscous.
- In a non-stick skillet, saute the pistachios, but turn off the heat before they begin toasting.
- Add the remaining honey, stirring constantly until the pistachios are well caramelized.
- To serve on a plate, add the couscous first, then the sweet cherry mix covered with caramelized pistachios.
- Garnish with a cherry and a bit more honey. Sprinkle with ground cinnamon.