This is a very sweet dish, due to the various sugars and spices employed. Using fresh ground cardamon is essential for full flavor. The following instructions should produce one large serving. A fair amount of time needs to be spent making the risotto (around 15 minutes, plus preperatation time and at least five minutes before serving), so this dish is not for quick breakfasts.
- 1 tablespoon diced shallot.
- ½ cup Couscous (the larger kind, should be several millimeters in diameter).
- 1 cup Apple Juice, near boiling (exact amount varies each cooking, less needed when cooking larger portions?).
- ½ teaspoon salt.
- ½ cup dried fruits, chopped (I use cranberries, apples, and raisins).
- 1 tablespoon maple syrup (use a darker syrup for cooking).
- ½ to 1 teaspoon cardamon (or spice mix).
- 1 tablespoon cardamon seeds.
- 1 teaspoon poppy seeds.
- Small amount fresh grated nutmeg.
- Small amount of Cassia and Cinnamon sticks.
- A few allspice berries.
- ⅛ teaspoon ginger powder.
Need to try fresh cranberries and marrionberries at some point…
Cardamon can be complemented with a mix of other spices. Start with whole spices where possible, and grind to powder as needed. The following is roughly what I am experimenting with:
Cardamon should be the leading spice. For larger portions, I have used ½ teaspoon of the spice mix, and ½ teaspoon (heaping) of cardamon.
Best to prepare all ingredients ahead of time, as the stirring required does not allow a single cook time to do much else. Use a saucepan with high walls, to prevent Couscous from escaping.
- Heat apple juice to near boiling, and keep on simmer.
- Bring saucepan to medium high heat.
- Coat bottom of pan with Grapeseed oil.
- Saute chopped shallot in oil until translucent.
- Mix couscous into oil and onion, and toast the couscous a little.
- Gradually pour the near boiling apple juice into the mixture, and cook down, stirring all the time to encourage a creamy texture.
- Add maple syrup, dried fruit, and spices. Mix in well.
- Lower heat to warm, cover, and let sit for at least five minutes.
Do not add too much apple juice, or let it cook down too far; expect spluttering when adding the juice the first time. During this process, salt can be added to taste, perhaps at most a half teaspoon.
After some time (when close to ¾ of the juice has been cooked off?), being tasting the couscous to see if they are al dente before moving to the next step.
Larger portions will not require warming; there should be enough stored heat to prevent the couscous from cooling off too much prior to serving.
This dish contrasts well with green tea for me.
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