bonjour! rahel here, the basel-based half of this new blogging duo, coming at you with my interpretation of couscous. i like couscous, it’s as simple as that. whether it’s served as a side dish to complement something grander, a salad containing lots of veggies and herbs (hop on over to gioia’s post for her tasty version!) or whatever else strikes your fancy – couscous is very versatile, the combination of flavors nearly infinite.
for this week, i chose to attempt a sweet version. my first thought was to make some sort of porridgy couscous breakfast. but, while browsing the endless possibilities, i stumbled over this – and the decision was made. the original recipe is over on food52, i didn’t change much except reduce the amount of sugar used and add a bit of cloves and cardamom to create a masala chai flavor. it was – truly – scrumptious!