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In North Africa, some couscous dishes are eaten with buttermilk. This dish takes from that tradition, and combines fresh market fruits for a healthy, whole-grain dessert. Couscous is made of semolina that has been rubbed with water to form small little balls, which are stored dry. To reconstitute it, all you need to do is pour in hot water to steam the grains. It is important that you use a fork to stir, or else it will become clumpy and mushy mess.

1 10-ounce package of couscous, about 1 ¾ cups
1 ½ cups water
2 tablespoons honey
½ teaspoon vanilla extract
¼ teaspoon cinnamon
2/3 cup buttermilk
1 cup blueberries
½ cup blackberries, cape gooseberries, raspberries, or more blueberries
1 yellow peach, pitted and chopped into small dice

Place the dry couscous in a large casserole dish.
Bring the water, honey, vanilla, and cinnamon to a boil in a small saucepan.
Pour over the couscous and cover the dish for 3 minutes.
After 3 minutes, stir in the fruits and buttermilk with a fork and cover again for another 2-3 minutes, or until the liquid has been absorbed.
Serve with extra buttermilk or yogurt that has been sweetened.
Serves 6 people.