Warm Whole Wheat Couscous Parfait with Cardamom Apples, Toasted Yogurt and Sesame Walnuts

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a bowl, mix the Greek yogurt with the vanilla and 1/2 tablespoon of the honey. Spread it onto a small baking tray or ovenproof dish lightly greased with the olive oil, making a layer about 1/2 to 3/4 inch thick. Bake for 8 to 10 minutes at 220 °C / 425 °F, until warm, lightly set, and just golden at the edges. Set aside.

2. 2

   2. Meanwhile, heat the milk, water, half of the salt, and 10 g butter in a small saucepan until almost simmering. Turn off the heat, add the whole wheat couscous, stir, cover, and let stand for 8 minutes. Uncover and fluff with a fork.

3. 3

   3. In a medium skillet, melt the remaining 10 g butter over medium heat. Add the apples, remaining cinnamon, cardamom, lemon juice, and remaining honey. Cook for 6 to 8 minutes, stirring, until the apples are tender but still hold their shape and the juices look glossy.

4. 4

   4. In a separate small skillet, toast the walnuts and sesame seeds over medium heat for 2 minutes. Add the brown sugar and a pinch of the remaining salt, and cook 1 to 2 minutes more, stirring, until the sugar melts and coats the nuts. Transfer to a plate to cool slightly.

5. 5

   5. Taste the couscous and adjust with the rest of the salt if needed. To assemble, divide a layer of warm couscous among 4 glasses or bowls, add a layer of toasted yogurt in pieces, then a spoonful of the cardamom apples. Repeat the layers if desired.

6. 6

   6. Finish each serving with the sesame caramelized walnuts and lemon zest. Serve right away while the contrast between warm couscous, toasted yogurt, and fruit is still at its best.