The Basbousa

Mix the couscous with the yoghurt, cinnamon and wheat flour. Place the mixture in a baking tin, cut into diamond shapes, top each portion with a blanched almond and bake for 40 minutes at 130°C Meanwhile, make a soft syrup with the sugar and cardamom. Remove from the heat and add the rose water. Set aside. When you take the dessert out of the oven, pour over the syrup and leave to rest and cool. Serve