Rosa Cooking

Caramel - couscous with dried apricots

Couscous can be prepared in countless salty and sweet variants. This unusual and delicious sweet is a combination of dried fruit, spices, sugar and honey.

Preparation steps

  • Put dried apricots in a bowl, add nutmeg and leave to swell. Stir occasionally.
  • In a sieve, mix the milk, a little cinnamon, orange peel and 40 g of sugar pictures. Heat until boiling, stirring constantly. Then add the couscous and cook for 3 minutes on low heat, stirring constantly. Remove the orange peel, then add half the butter and cook for another minute, stirring with a spoon along the bottom so that the couscous does not burn. Remove from the heat, leave for a few minutes to cool and finally add the eggs.
  • Cook the remaining sugar over low heat with a tablespoon of water to get a light caramel. Pour it on the bottom of the kuglof mold and pour the couscous over it, pressing and straightening with a spoon. Place the mold in a larger bowl with water see picture, place in an oven preheated to 180 degrees C., and cook on steam for about 30 minutes. Finally, take the souffle out of the oven, leave it to cool and then turn it over on a tray.
  • Melt the remaining butter and honey in the prosul over a low heat, add the drained apricots and chopped hazelnuts and caramelize for a few minutes. Fill the middle of the souffle with fruit, pour over the syrup and serve


Be sure to serve after a light lunch ;-))))) .................


couscous desserts

You might also like...

Almond (almond)

Almond (almond)

A simple recipe without baking - it is enough to get ready-made wafers and prepare cooked honey and almond cream.


Crostules are the pride of Dalmatian cooks, and made according to this recipe, they really deserve it.

Dessert with white chocolate and rosemary sauce

Rosemary in dessert with white chocolate, cinnamon, hazelnuts - a bold, refined and sophisticated combination that can not go unnoticed. Feel free to serve it to gourmets and bon vivants.

Istrian jota

Istrian jota

Jota is one of the bountiful winter maneštras of the largest Croatian peninsula, which once excellently defended against cold and disease.

Peppermint fondue

Peppermint fondue

Do you love dipping cookies in milk? From now on, you can dip freshly baked biscuits in a sweet cream sauce with the addition of freshness in the form of peppermint liqueur. Enjoy!

Pineapple cake

The attractive pineapple peel hides the juicy fruity flesh of a beautiful yellow color and an excellent refreshing taste. Usually sliced ​​into rings, fresh or canned, it has managed to gain fans in a number of drinks and dishes, such as this lightweight cake.

Potato strudel

Cute potato strudel? Why not! Aromatic potatoes with the addition of lemon, vanilla sugar, almonds and raisins wrapped in thin crusts will delight you. The only dilemma is - to use almonds or hazelnuts?

Viennese minions

Viennese minions

Minions with pistachios and marzipan are a taste that will bring you closer to the beautiful Viennese cafes and evoke the sounds of the streets of Vienna.