If you are dubious, worry not - sweet couscous is not what we are used to in the UK and Ireland but it's quite normal for some cultures. You'll soon be won over by the gorgeous aromas filling your house, it smells exactly like a blueberry muffin.
Note: Since this is not the intended use of couscous, it is considered a "tweak". To account for this we add a further syn per slice, bringing the syn value to 1.5 syns per slice.
- 100g couscous, cooked as per instructions
- 3 medium eggs
- Juice of 1 lemon
- Half tbsp poppy seeds (1 syn)
- 1 tbsp cinnamon
- 3 tbsp sweetener (1.5 syns)
- 2-3 tbsp Fat Free Greek Yoghurt/Quark
- 100g Frozen Blueberries (2 syns)
- Preheat the oven to 190 C.
- Cook the couscous as per instructions. Add lemon juice and leave to cool
- Whisk the eggs, and add the cinnamon, yoghurt and sweetener
- Add the poppy seeds and cooled cous cous and mix well
- Line a cake tray with parchment paper or spray with a non-fat cooking spray
- Pour gently into the tray, and place blueberries evenly into the mixture
- Cook for 25-30 minutes
- Allow to cool for about 10 minutes before slicing into 8
A couple of tips:
Make sure the fruit is well frozen to retain its shape. Fresh fruit will spread a lot more!
You can mess around with flavourings, such as vanilla essence or nutmeg if you’re not a fan of cinnamon and lemon.
This mix works very well for muffins too.
The seeds are completely optional.