Preparation

• 1 Measure raisins and orange juice into small saucepan. Bring to boil over medium-high heat and boil 1 minute. Stir in rum extract and remove from heat; cover and set aside. 2 Combine water and honey in a medium saucepan; add tea bag and bring to boil over medium-high heat, stirring constantly to infuse tea. When water just begins to boil, squeeze tea bag as dry as possible and discard. 3  Stir in couscous; remove from heat. Cover and let stand as directed on package, at least 5 minutes. Then, stir in cinnamon and almond extract with a fork. 4 Add raisins and blend well. Drain any remaining liquid and reserve for sauce. 5 Very gently fold in orange slices. Cover and chill in refrigerator for at least 2 hours.6 Meanwhile, mix yogurt, reserved liquid and cardamon together in small bowl until smooth and creamy. Cover and chill. 7 To serve, mix chopped mint into couscous. Divide and spoon one-half of couscous into four 3 1/2-inch ramekins. 8 Drizzle each with 2 teaspoons sauce and divide remaining couscous evenly on top. Then, drizzle each with 1 to 2 teaspoons additional sauce.9 Garnish each bowl with mint leaves and store in refrigerator until ready to serve.
• Source: California Raisin Marketing Board