Sweet Couscous With Rosewater

• 1/3 cup sliced almonds, toasted
• 4 scoops vanilla ice cream
• 2/3 cup sugar
• 1 None cinnamon stick
• 3 None green cardamom pods, bruised
• 1 None whole star anise
• 1/2 cup raisins, chopped
• 1 slice (1/4-inch) ginger, peeled and grated
• 1 tsp finely grated lemon peel
• 1 cup couscous
• 1 tbsp rosewater
• 1 tbsp pomegranate molasses
• 2 tbsp shredded mint leaves
• 1/4 cup unsalted pistachios, toasted and chopped

1. Place almonds on a large flat plate. Roll ice cream in almonds to coat. Place ice cream balls on a plate. Freeze until needed.
2. Place 1 1/2 cups water, sugar, cinnamon, cardamom, star anise and raisins in a medium skillet on medium heat. Stir for 3 mins or until sugar dissolves. Increase heat to medium-high; bring to a boil. Gently boil for 2 mins. Remove from heat. Cool slightly. Remove and discard cinnamon, cardamom and star anise. Stir in ginger and lemon peel.
3. Place couscous in a heatproof bowl. Stir in warm ginger mixture. Cover with plastic wrap. Let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Add rosewater, pomegranate molasses, mint and pistachio; stir to combine. Spoon into serving bowls. Serve topped with ice cream.

almonds, vanilla ice cream, sugar, cinnamon stick, green cardamom pods, star anise, raisins, ginger, lemon peel, couscous, rosewater, molasses, mint leaves, unsalted pistachios

Taken from recipes-plus.com/api/v2.0/recipes/30501 (may not work)