Sweet Couscous With Rosewater - cooking recipe

Ingredients

1/3 cup sliced almonds, toasted
4 scoops vanilla ice cream
2/3 cup sugar
1 None cinnamon stick
3 None green cardamom pods, bruised
1 None whole star anise
1/2 cup raisins, chopped
1 slice (1/4-inch) ginger, peeled and grated
1 tsp finely grated lemon peel
1 cup couscous
1 tbsp rosewater
1 tbsp pomegranate molasses
2 tbsp shredded mint leaves
1/4 cup unsalted pistachios, toasted and chopped

Preparation

Place almonds on a large flat plate. Roll ice cream in almonds to coat. Place ice cream balls on a plate. Freeze until needed.
Place 1 1/2 cups water, sugar, cinnamon, cardamom, star anise and raisins in a medium skillet on medium heat. Stir for 3 mins or until sugar dissolves. Increase heat to medium-high; bring to a boil. Gently boil for 2 mins. Remove from heat. Cool slightly. Remove and discard cinnamon, cardamom and star anise. Stir in ginger and lemon peel.
Place couscous in a heatproof bowl. Stir in warm ginger mixture. Cover with plastic wrap. Let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Add rosewater, pomegranate molasses, mint and pistachio; stir to combine. Spoon into serving bowls. Serve topped with ice cream.