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Couscous-stuffed apples with honey syrup
Couscous-stuffed apples with honey syrup
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
A fusion of nutty flavors elevates a traditional winter dessert.
Ingredients:
  • 30g (1/4 cup) walnuts
  • 70g (1/3 cup) couscous
  • 80ml (1/3 cup) boiling water
  • 30.00 ml toasted slivered almonds
  • 24.00 gm brown sugar
  • 30.00 ml currants
  • Large pinch of ground cinnamon
  • 6 large red apples
  • Tamar Valley Greek Style Yoghurt, to serve
  • 330ml (1 1/3 cups) water
  • 125ml (1/2 cup) honey
  • 40.00 gm caster sugar
  • 1 tsp cardamom seeds
  • 1 x 6cm cinnamon stick
Instructions:
  • Toast the walnuts in a small frying pan over medium-low heat, stirring occasionally, for about 4 minutes until fragrant and lightly browned.
  • 1. Preheat oven to 180°C. 2. Combine couscous and water in a heatproof bowl, then let it sit for 5 minutes until the liquid is fully absorbed. Fluff the couscous with a fork to separate the grains.
  • In a food processor, pulse walnuts and almonds until finely chopped. Mix the chopped nuts with couscous, butter, sugar, currants, and cinnamon in a bowl.
  • Prepare the apples by coring them and creating a 4cm narrow-cavity without slicing all the way through. Stand them upright in a baking dish to keep their shape during cooking.
  • Spoon the couscous mixture into the hollowed-out apples. Bake for 20 minutes. Place the apple tops on the baking tray and continue baking alongside the stuffed apples for another 20 minutes.
  • For the honey syrup, combine water, honey, sugar, cardamom seeds, and cinnamon stick in a small saucepan over medium heat. Stir until the sugar dissolves. Increase heat to high and bring to a boil. Reduce heat to medium and simmer for 15 minutes until the syrup thickens. Let it cool before using.
  • On each serving plate, elegantly arrange 1 apple topped with a dollop of yogurt. Drizzle with the honey syrup before serving.

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