Cinnamon scented cous cous with baked figs

For four people:

For the cous cous:

  • 200 g precooked couscous
  • 200 g orange juice
  • orange peel
  • 10 g walnuts kernel
  • 30 g dried figs

For figs cooked:

  • 12 figs
  • brown sugar
  • extra virgin olive oil
  • orange juice

for jam:

  • 2 oranges juice  
  • 200 g figs
  • 1 vanilla pod
  • 150 g sugar

for biscuits:

  • 50 g egg white  room temperature
  • 50 g icing sugar
  • 50 g butter
  • 50 g flour
  • 2 g cinnamon


Cous cous: heat the orange juice in a saucepan and pour it in a bowl with the cous cous. Let it cool, and when it swells, separate the cous cous grains with a fork and then add the chopped nuts, the orange peel and coarsely chopped figs.

Meanwhile prepare the figs: Place them on a baking tray lined with baking paper, after washing  and cutting vertically them in half; sprinkle them with sugar and pour a little oil and orange juice. Bake in 140 ° C heated oven for 15 minutes.

For the jam, wash and peel the figs. Pour all ingredients into a saucepan and cook them on a low heat for 20 minutes, stirring frequently so it does not stick. Let it cool for a few minutes, remove the vanilla pod, and whisk everything with a mixer.

Finally, you need a kneader with a hook for bread to prepare the cookies. Pour the softened butter and sugar and leave to work for a few minutes. Then add the egg white, cinnamon and flour. Knead the dough until it is homogeneous. Roll it with the rolling pin to a thickness of 2-3 mm and cut out the shapes you prefer. Put the biscuits on a baking sheet lined with greaseproof paper and cook for 3 minutes in a 180 ° C preheated oven.

Take some transparent cups and create the composition by pouring little cous cous, jam, baked figs and one biscuit.