- For the Earl Grey couscous:
- Five Earl Grey tea bags
- One packet instant couscous, prepared according to package instructions
- For the spiced dried fruit compote:
- 500 ml water
- Juice and zest of one orange
- A dash of honey
- 2 cinnamon sticks
- 1 t ground cardamom
- 1 star anise
- 200 g dried fruit (peaches, pears, figs, etc.)
- A handful of almonds, toasted and roughly crushed in a pestle and mortar, to garnish
- A handful of mint, roughly torn, to garnish
Pour boiling into a jug and add the Earl Grey tea bags. Allow to brew for a few minutes.
Prepare the couscous according to package instructions, substituting the strong tea for water.
Place the water, orange zest, orange juice, honey, cinnamon, cardamom and star anise in a saucepan over low heat and warm through for about 2 minutes.
Increase the heat to medium-high, add the dried fruit and bring to the boil. Reduce the heat and simmer, uncovered, stirring occasionally. Let the liquid reduce until it is thick and sticky.
Spoon some couscous into a bowl and drizzle the sticky compote over and around it. Garnish with crushed almonds and mint leaves. Add a squeeze of orange juice and some extra zest to finish it off, if desired.
Andy Fenner of Jamie Who? fame cooked this dish for SA's Mistress of Spices, Vanie Padayachee. He served it with a fresh citrus mimosa and poached eggs on Greek yoghurt with saffron and paprika burnt butter and pitas.