♬ 'True' by Avicii
This album is perfect for training at ridiculous o'clock in the morning! These cold miserable days mean power music and good beats to keep yourself motivated to kick start your day. I'm still jumping through Sean T's insanity workout which always gets better when he decides to take his top off! Ah the joys of fit men making you fitter.
On days of recovering I'm researching alternative ingredients to use instead of butter, sugar and salt. Trying to steer away from naughty treats and revamp classics.
Yesterday I was going to make a standard crumble, but then eyed up a packet of couscous and started to flavour it with oranges and lemons.
I think couscous has been shoved in the corner by quinoa and bulgur wheat, yes the latter seem to be more filling and dubbed super healthy but couscous can be cool too!
In this strange twist I've cooked it, covered it in orange juice and added raisins for a healthy topping on baked berries.
Enjoy and let me know if this works for you, or is a tad too crazy...
For two.
You will need:
You will need:
Two small pudding tins
50g couscous
Orange juice
Lemon zest
10g raisins
1 tsp brown sugar
10 blueberries
10 blackberries
1 tsp maple syrup
▶ Preheat oven 150° c
Firstly cover berries in maple syrup and divide equally between pudding tins.
Keep to one side.
Pour 120ml of boiling water over couscous until it has soaked up all the water - this should take ten minutes.
Pour two tablespoons of orange juice over couscous and a teaspoon of lemon juice.
Stir through raisins and sugar.
Spoon on each pudding tin.
Pierce a few holes through couscous to enable bubbling of berries.
Bake on the middle shelf for fifteen minutes.
Enjoy orange tones through the couscous with sweet warm berries.
Here's another cute photo of the finished pudding...
