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Mediterranean Greek-Yogurt Parfaits
Recipe adapted from Ghaya F. Oliveira, Boulud Sud, New York
Yield: Serves 2
Cook Time: 20 minutes
½ cup / 3¼ ounces / 90 grams whole-wheat couscous
1 cup / 8 ounces / 225 grams water
1 tablespoon / ½ ounce / 15 grams orange-blossom water
1 cup / 8 ounces / 225 grams plain Greek yogurt
2 teaspoons / ⅓ ounce / 10 grams acacia honey
2 dried apricots
2 pitted dates, quartered
1 tablespoon / ½ ounce / 15 grams lightly toasted slivered almonds
1 tablespoon / ½ ounce / 15 grams lightly toasted Sicilian pistachios
2 tablespoons / 1 ounce / 30 grams fresh pomegranate seeds
1. Place the couscous in a medium heat-safe bowl. In a small saucepan, bring the water to a boil. Add the orange-blossom water, then pour over the couscous. Cover the bowl with plastic wrap and set aside for 10 minutes. Uncover, reserving the plastic wrap, and fluff with a fork. Cover with the plastic wrap and chill.
2. In a food processor or standing mixer, whisk the yogurt until airy, about 3 minutes.
3. Divide the whipped yogurt into the bottom of 2 sundae glasses or dessert bowls. Drizzle with the honey and top with the couscous. Evenly divide the apricots, dates, almonds and pistachios and add on top of the contents in the two bowls. Top both bowls with pomegranate seeds and serve.