Vanilla pearl couscous with raspberry coulis, raspberries, red currants, blueberries, mint and lime crumble.

  • cooking icon 25 minutes


For 6 persons


  • 50 g


  • 100 g


  • 50 g

    almond powder

  • 1 pinch


  • grated lime zest

  • 50 g

    soft butter


  • 100 g


  • 100 g


  • 100 g


  • 200 ml

    raspberry coulis

  • 18

    mint leaves

Parelcouscous spelt

Pearl Couscous Spelt

Soubry Pearl Couscous Spelt is made from 100% spelt grain. The selection of high-quality raw materials ensures that Soubry can offer you all the goodness of spelt in this delicious pasta. Just like the classic pearl couscous, you have to cook it like pasta, which keeps it nice and al dente. You can use it in a main course, but it also makes a perfect amuse bouche, appetizer, side dish, cold salad and even soup and dessert. Bon appétit!


  1. Crumble:

  2. Mix all ingredients except the lime zest.
  3. Pour this mixture out onto a baking tray lined with baking paper and bake for 25 minutes at 150°C. Grate in the lime 5 minutes before the end of the baking time.
  4. Vanilla pasta pearl couscous:

  5. Pour the almond milk with the cream into a saucepan, add the opened vanilla pod and bring to the boil.
  6. Add the pearl couscous and cook uncovered for 7 minutes.
  7. In the meantime, beat the egg yolks with the sugar to form a ruban.
  8. Now gradually add the cooked pasta pearl couscous and heat this mixture for a while for it to bind. Take care not to allow it to boil.
  9. Allow to cool, stirring frequently so that a skin does not form.
  10. Serve in a dish with the raspberry coulis, berries and raspberries, mint leaves and crumble.

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