Most couscous on the market now is the pre-cooked variety, which needs only the minimum of cooking, but check the packet instructions first to make sure. Serve hot, with yogurt or skimmed-milk custard.
1/3 cup Seedless white raisins
2 cups apple juice
1 cup couscous
1/2 tsp mixed spice
1. Lightly grease four 1 cup pudding basins or one 4 cup pudding basin. Put the Seedless white raisins and apple juice in a pan.
2. Bring the apple juice to the boil, then cover the pan and leave to 1 simmer gently for 2 - 3 minutes to plump up the fruit. Using a slotted spoon, lift out about half the fruit and put it in the bottom of the basin(s).
3. Add the couscous and mixed spice to the pan and bring back to the boil, stirring. Cover and leave over a low heat for 8 - 10 minutes, or until the liquid has been absorbed.
4. Spoon the couscous into the basin(s), spread it level, then cover the basin(s) tightly with foil. Put the basin(s) in a steamer over boiling water, cover and steam for about 30 minutes. Run a knife around the edges, turn the puddings out carefully and serve.
As an alternative, use chopped ready-to-eat dried apricots or pears, in place of the Seedless white raisins. Use unsweetened pineapple or orange juice in place of the apple juice.