Steps
- Preheat the oven to 400°F / 200°C. Toast 100g of shelled pistachios on a baking sheet for 5-8 minutes, until pale golden, then chop.
- Mix 300g of couscous and ¼ teaspoon of ground cinnamon in a heatproof bowl. Measure 8 clementines; zest and juice two.
- Bring the zest and juice, 1 teaspoon of butter, 2 tablespoons of honey, and 200ml of water to a boil. Pour over the couscous, cover, and leave for 10 minutes, until absorbed.
- Peel and thinly slice the remaining clementines. Fluff the couscous and stir in most of the pistachios.
- Top with the clementine slices, 300g of fresh raspberries, 500g of reduced-fat Greek yogurt, and the remaining pistachios. Finish with a little honey and cinnamon.