Step 1:

  • This is adapted from a Slimming World recipe but it tastes better with the tweaks and variations.
  • Step 2:

  • Step 3:

  • 1) Put the cous cous in a bowl and add just enough boiling water to cover it. Leave until it’s all absorbed.
  • Step 4:

  • Step 5:

  • 2) Add everything else to a bowl and mix well (if you don’t you’ll end up with scrambled egg :/ )
  • Step 6:

  • Step 7:

  • 3) Add the cous cous to the lemony yogurt stuff and mix. Spoon into a cake tin or some kind of oven-proof dish. (At a push, you can use a saucepan – just make sure it’s oven-proof)
  • Step 8:

  • Step 9:

  • 4) Put in the oven for 30-40 minutes on 200c.
  • Step 10:

  • Step 11:

  • 5) Remove and eat. It will last about a fortnight in a cupboard but really it should be kept in a fridge. Don’t eat it once it’s even slightly mouldy (even if the bit you eat isn’t), from personal experience I know it’s not good.
  • Step 12:

  • Step 13:

  • Variations: You can use any kind of jam instead of curd and just blend the fruit to go with it instead of the juice etc. And obviously if you can get a yogurt to match it then do so.
  • Step 14:

  • Step 15:

  • Chocolate: Use either a chocolate or vanilla and chocolate yogurt and add 2 or 3 tbsp of hot chocolate (or Cadbury Options work fine) – I haven’t tried this one but my flatmate has and she reckoned you need to add another yogurt or a dash of milk to keep it moist.
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