- Cook Time
- Prep Time
- 4 ServingsServings
- 1/2 c. California golden raisins
- 1/2 c. California natural raisins
- 1/2 c. fresh orange juice
- 2 tsp. rum extract
- 1 c. water
- 1/4 c. honey
- 1 bag spiced tea
- 3/4 c. plain couscous
- 1 tsp. ground cinnamon
- 1/4 tsp. almond extract
- 1 can (15-ounce) Mandarin orange slices, drained
- 2 tbsp. chopped fresh mintSauce
- 1 carton (6-ounce) custard-style vanilla yogurt
- 3 tbsp. reserved liquid from couscous
- 1/4 tsp. ground cardamon
- 8 mint sprigs; for garnish
1 Measure raisins and orange juice into small saucepan. Bring to boil over medium-high heat and boil 1 minute. Stir in rum extract and remove from heat; cover and set aside.
2 Combine water and honey in a medium saucepan; add tea bag and bring to boil over medium-high heat, stirring constantly to infuse tea. When water just begins to boil, squeeze tea bag as dry as possible and discard.
3 Stir in couscous; remove from heat. Cover and let stand as directed on package, at least 5 minutes. Then, stir in cinnamon and almond extract with a fork.
4 Add raisins and blend well. Drain any remaining liquid and reserve for sauce.
5 Very gently fold in orange slices. Cover and chill in refrigerator for at least 2 hours.
6 Meanwhile, mix yogurt, reserved liquid and cardamon together in small bowl until smooth and creamy. Cover and chill.
7 To serve, mix chopped mint into couscous. Divide and spoon one-half of couscous into four 3 1/2-inch ramekins.
8 Drizzle each with 2 teaspoons sauce and divide remaining couscous evenly on top. Then, drizzle each with 1 to 2 teaspoons additional sauce.
9 Garnish each bowl with mint leaves and store in refrigerator until ready to serve.
Source: California Raisin Marketing Board