By Leigh Khoo
Recipe by Jean-Louis Leon, executive chef at Aleenta Phuket-Phang Nga Resort
Tasty, wholesome and so good for you – a bowl of this tropical couscous is perfect for a post-yoga breakfast.
Serves 2 big to 4 small eaters
250ml fresh orange juice
30ml honey, more if desired
1/3 vanilla pod, split (optional)
olive oil, as required
175g medium-grain couscous
10 kaffir lime leaves, finely sliced
2 tbsp choice of dried fruit
100g freshly grated coconut
fresh fruit to serve (optional)
In a small pot, bring the orange juice, honey and vanilla pod (if using) to a boil.
Meanwhile, coat a non-stick pan with a dash of olive oil, tip in the couscous and warm over low heat. Once the orange juice mixture boils, pour it over the couscous, cover the pan and simmer over a low heat for ½ minute. Turn off the heat, remove the lid and set aside until the couscous absorbs all the liquid.
Fluff up the couscous with a fork, then stir in kaffir lime leaves, dried fruit and grated coconut. Add some fresh fruit if you like – pomegranate works well in this recipe.