Refreshing Lemon and Plump Raisin Couscous Cake
Couscous a Traditional Ingredient in a Modern Tangy Summer Cake
Aug 14, 2009
Most cooks use couscous as a savoury accompaniment to meals particularly serving it with vegetables, fish or meat. However, couscous is such a wonderfully versatile ingredient which is great when combined with an array of stocks, herbs, spices, fruits and nuts.
The idea of couscous being used to create a tangy dessert has courted much controversy from chefs. But like pasta and rice, couscous has a unique taste all of its own. It is also of good nutritional value to the body, enabling low-fat but tasty dishes to be created.
Traditionally the most popular Moroccan and North African staple, couscous is now a taste appreciated worldwide. So much so, couscous can now be found in all major supermarkets and when purchased in instant form will cook very quickly with little effort. Authentic couscous, also known as roughly-ground hard drum wheat, requires more time and steaming in a vessel called a couscoussiére.
Top Tips for Cooking Couscous
- Make sure the right type of couscous is being used to ensure enough time has been planned for cooking. Consider whether it is instant or authentic couscous that suits a particular recipe.
- Couscous can be cooked in a similar fashion to rice.
- If a steamer is not available, line a heat-proof colander with cheesecloth and put inside a stockpot.
- When steaming couscous, do not cover the top of the pot as condensation drips can make the couscous grains become mushy.
- Couscous can also be eaten as a porridge. It is also great in salads or in desserts.
- Always ensure cooked couscous is eaten within a couple of days. It is possible to freeze cooked couscous for up to three months.
- 1 cup of dry couscous is equal to 3 cups cooked.
Jayne's Refreshing Lemon and Plump Raisin Couscous Cake
Difficulty: Easy
Preparation and Cooking Time: 50 mins
This is a healthy, low-fat cake that tastes delicious and is easy-to-make. For less calories, replace the sugar with sweetener.
Ingredients
- 260g uncooked couscous
- 80g washed raisins
- 50g lemon curd
- 2 lemons, juice and zest
- 2 eggs
- 25g white sugar
- 265ml boiling water
- Preheat the oven to 175 degrees centigrade and line a small loaf pan with aluminium cooking foil.
- Allow the couscous and raisins to soak in boiling water for five minutes.
- In a separate bowl, whisk the eggs, sugar, lemon juice and lemon curd.
- Gently mix in the couscous and raisins, and transfer to the prepared loaf pan.
- Bake for 30 minutes or until the middle feels firm to the touch. Allow to cool then remove from the pan. Slice and serve.
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