Name: Couscous fruit cookies
Yield: Makes 12 cookies
Cuisine: European
Ingredients: 60 ml (¼ c) brandy; 125 ml (½ c) olive oil; grated rind and juice of 2 squeezed oranges; 250 ml (1 c) couscous; 2 eggs; 180 ml (¾ c) sugar; 125 ml (½ c) flour; 10 ml (2 t) baking powder; 10 ml (2 t) ground cinnamon; pinch of salt; 180 ml (¾ c) dried cranberries or currants

Couscous fruit cookies

Serves: Makes 12 cookies Nutrition facts: 200 calories 20 grams fat

Ingredients

60 ml (¼ c) brandy
125 ml (½ c) olive oil
grated rind and juice of 2 squeezed oranges
250 ml (1 c) couscous
2 eggs
180 ml (¾ c) sugar
125 ml (½ c) flour
10 ml (2 t) baking powder
10 ml (2 t) ground cinnamon
pinch of salt
180 ml (¾ c) dried cranberries or currants

Instructions

Preheat the oven to 170 ° C.
1 Spray a muffin tin with 12 cavities with nonstick spray.
2 Heat the brandy, oil and orange rind and juice in a small saucepan over medium heat.
3 Put the couscous in a small bowl and pour the hot brandy mixture over it. Cover with plastic wrap and let stand for about 10 minutes until the couscous has swollen. Open and stir with a fork.
4 Beat the eggs and sugar until light and fluffy with an electric mixer in a separate bowl.
5 Mix the egg mixture and the rest of the dry ingredients and cranberries.
6 Fill the muffin pans three quarters full with the mixture and bake for 15-20 minutes or until a skewer comes out clean.
7 Remove and cool slightly. Serve with scoops double thick cream.