lemony couscous with figs, pine nuts and coconut blossom syrup

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since i called this a food blog i think it's about time to share some more non baking recipes with you!:) and this couscous fits perfectly - it's nourishing enough for breakfast, as indulgent as a dessert and i even ate it for lunch.

it took me quite some time to get this post done, i know. i update my blog quite sporadically, too. But i think some of you may know this issue - you want to provide high quality content, you have a bunch of ideas for recipes and a lot of other projects in your mind and i the end some things suffer from this constellation. my plan is to set dates when i'm creating a new post and hopefully upload it afterwards ;) like this i'm maybe kind more constant, we will see.

Whteter they are sliced, whole, baked, as jam, on a tart or as ice cream - figs are one of my favorite fruits ever. in this dish they are raw and you can taste their awesomeness to the fullest extent, but you can easily replace them with other fruits and berries and it'll still taste great. my try on blueberries worked out great as well.

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RECIPE

for two portions

_ 160g rice milk

_ generous pinch salt

_ zest of half a lemon (a large one)

_ ground vanilla or vanilla extract

_ 80g couscous

_ 2tsbp pine nuts

_4 figs

_coconut blossom syrup

_100g coconut yogurt

_50ml rice milk

in a dry pan roast the pine nuts until they have a lovely golden brown colour - set aside

in the same pan combine the milk, vanilla, salt and lemon zest and heat it up until it boils, now take it off the heat and stir in the couscous, put a lid on top and let it absorb the moisture for 5 minutes

loosen the couscous with a fork and let it cool down

in the meantime mix the coconut yogurt and rice milk and pour it on two plates, cut the figs in thin slices

as soon as the couscous has cooled down you can add it to your coconut yogurt, top it with pine nuts, fig slices and a generous drizzle of coconut blossom sugar (or any liquid nautral sugar of your choice)

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