30g slivered almonds
30g pine nuts
30g pistachios, chopped
2-3 pinches of ground cinnamon
2-4 Tbsp icing sugar (more or less to taste) 1 tsp rosewater (optional)
1 tsp grated orange zest (optional) 200ml skimmed milk, warmed
Prepare the couscous by placing it in a bowl and covering it with 500ml boiling water. Let it stand for 10 minutes until water is absorbed, then fluff up with a fork.
Soak the raisins in lukewarm water for 15 minutes until softened then drain. Toast the almonds and pine nuts by placing in a deep frying pan over a medium heat and stirring for 2-3 minutes, until golden brown.