Sweet couscous bake

STEP BY STEP

Let's make something delicious.

1. 01

   Bring 150 ml water and 200 ml almond drink to the boil in a saucepan with the seeds scraped from the vanilla pod. Pour over the couscous and leave to absorb the liquid for about 4–5 minutes.

2. 02

   Meanwhile, peel the banana and cut into thin slices. Wash the oranges, pat dry and use a zester to remove about 3 tbsp of zest. Cut the oranges into segments, removing the membranes. Halve the pomegranate and tap out the seeds into a large bowl using a wooden spoon.

3. 03

   Preheat the oven to 160°C fan (180°C conventional).

4. 04

   Mix the yoghurt, low-fat quark, orange zest and rice syrup, then fold into the couscous. Transfer to a small baking dish and top with the banana and orange slices. Scatter over the almonds and bake on the middle shelf for 15 minutes.

5. 05

   Remove the couscous bake from the oven, leave to cool briefly and serve topped with pomegranate seeds.