Clementine & honey couscous
You can never have too many main course recipes, so give Clementine & honey couscous a try. Watching your figure? This lacto ovo vegetarian recipe has 649 calories, 21g of protein, and 18g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of butter, pot yogurt, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 20 minutes. Users who liked this recipe also liked arugula salad with honey-clementine vinaigrette, Kale, Clementine and Feta Salad with Honey-Lime Dressing, and Spice & honey salmon with couscous.
Instructions
Heat the oven to 200C/180C fan/gas
Spread the nuts over a baking sheet and toast for 5-8 mins until pale golden. Meanwhile, put the couscous and cinnamon into a large bowl. Finely grate the zest from 2 clementines, then squeeze their juice into a pan with the zest.
Add the butter, honey and 200ml water and bring to the boil.
Pour this over the couscous, cover with cling film, then leave to absorb for 10 mins.
Using a serrated knife, peel, then thinly slice the remaining clementines.
Sprinkle with the orange flower water, if using. Roughly chop the nuts.
Fluff up the couscous with a fork, then mix in most of the nuts.
Serve the couscous in bowls, topped with the clementines and raspberries. Eat with a spoonful of yogurt, an extra sprinkle of cinnamon and squeeze of honey.