Moroccan Almond Milk

Smooth chilled almond milk sweetened with sugar and perfumed with orange blossom water and rose water.

Ingredients

• 1 kg ground beef
• 2 cups couscous
• a handful of finely chopped red onion
• 2 tsp ground turmeric
• 3 tbsp butter
• 1 cup ripe tomatoes, sliced
• a handful of fresh parsley, chopped
• toasted almonds, for serving
• 500ml vegetable stock

Instructions

1. 1

   Combine the crusty bread and vegetable stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the ras el hanout and green olives, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with dried apricots, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with parsley just before serving.

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