Light Moroccan seffa with milk, cinnamon and dates

Ingredients

For 1 serving

• Couscous50 g
• Reduced-fat milk150 ml
• Medjool dates2
• Almonds10 g
• Cinnamon1 teaspoon
• Butter3 g

Contains: gluten, lactose, nuts,

Method

1. Bring a small pan of water to the boil; put the couscous in a bowl with the butter and pour over enough boiling water to cover it by a few millimetres; cover with a plate and leave for 5 minutes, until all the liquid is absorbed.
2. Meanwhile, toast the almonds in a dry small frying pan over a medium heat for 3 minutes, stirring, until golden and fragrant; chop them roughly.
3. Stone the dates and cut them into small pieces; warm the milk in a small pan over a medium heat for 2–3 minutes, until hot but not boiling.
4. Fluff the couscous with a fork, working in the melted butter, and shape it into a dome on the plate.
5. Decorate the dome with lines of cinnamon, the toasted almonds and the dates and serve with the hot milk on the side, to pour over as you like.