Sweet Couscous with Almond Cream and Poached Fruits

Couscous: Combine the orange juice, cinnamon, caster sugar and the lemon zest and juice in a small saucepan and bring to the boil.

Put the couscous in a bowl, pour over the hot juice, stir and cover tightly with plastic wrap. Leave for 15 minutes.

Almond cream: Mix the cornflour with 3 tablespoons of the milk then combine with the other ingredients in a saucepan. Bring to the boil, stirring constantly. Strain through a coarse sieve into a clean bowl. Cover and set aside to cool.

To serve: Stir the almonds and pistachios into the couscous. Pile it onto a platter and form into a cone. Place the poached fruit and sprigs of mint around the base. Dust with icing sugar.
Serve the almond cream in a jug and pour over individual serves. 

Good quality preserved poached fruits or fruits in syrup can be purchased from most food stores and good supermarkets.