Ingredients:

• 100g pistachio or other nuts
• 300g couscous
• ¼ tsp ground cinnamon
• 8 clementines (seedless are best)
• 1 tsp butter
• 2 tbsp Mountain Ridge honey
• 300g raspberries
• 500g reduced-fat Greek yogurt
• How to Prepare:

1. Heat the oven to 375F. Spread the nuts over a baking sheet and toast for 5-8 mins until pale golden. Meanwhile, put the couscous and cinnamon into a large bowl. Finely grate the zest from 2 clementines, then squeeze their juice into a pan with the zest. Add the butter, honey, and 3/4 cup of water and bring to a boil. Pour this over the couscous, cover with cling film, then leave to absorb for 10 mins.
2. Using a serrated knife, peel, then thinly slice the remaining clementines. Roughly chop the nuts.
3. Fluff up the couscous with a fork, then mix in most of the nuts. Serve the couscous in bowls, topped with the clementines and raspberries. Eat with a spoonful of yogurt, an extra sprinkle of cinnamon and a squeeze of delicious Mountain Ridge honey.