Couscous with Raspberry and Chocolate

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

The author of this recipe, culinary writer Emily Johnson, suggests serving the couscous with sour cream, crème fraîche, or mascarpone lightly whipped with cream, if desired.

Ingredients

Couscous - 2.6 oz
70% Dark Chocolate - 6.2 oz
Sugar - 4.2 oz
Raspberry leaves - 8.8 oz

Step by Step guide

Step 1

Caramelize 80 grams of sugar in a heavy-bottomed saucepan. Once it turns amber, remove the saucepan from the heat. Carefully add 3/4 of the raspberries to the caramel. Gently shake the saucepan to mix the berries with the caramel. If the caramel clumps, return the saucepan to the heat.

Step 2

Prepare the couscous according to the recipe on the package. Extend the cooking time by a few minutes to allow the couscous to become fluffy.

Step 3

Chop the chocolate and melt it in a saucepan over a water bath. Pour the chocolate over the couscous and stir. Add the remaining sugar and mix again.

Step 4

Divide the couscous with chocolate onto serving plates. Serve warm or cooled to room temperature with raspberry caramel, garnished with reserved berries.