CousCous with roasted almonds, pomegranate and cinnamon

Ingredients:

• 250 g HELIOS Corn, Rice & Chickpeas Cous Cous
• 300 ml water
• 50 g sliced blanched almonds
• 75 g dried apricots, finely chopped
• 75 g pomegranate seeds
• 2 tbsp sugar
• 2 tsp cinnamon

 

Preparation:

Cook sugar and water until sugar dissolves. Remove from fire. Place CousCous in a large bowl, pour hot water with sugar over it and stir. Cover bowl with plastic wrap and let rest for 5’. Preheat oven to 180°C. Roast almonds for about 6’ until golden. Add almonds, apricots, pomegranate seeds to CousCous and stir. Place in small baking molds, sprinkle with cinnamon and serve.