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Breakfast couscous with fruit and yoghurt
Breakfast couscous with fruit and yoghurt
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate breakfast with flavorful couscous topped with baked fruit and creamy yogurt.
Ingredients:
  • 1 bunch rhubarb, trimmed, cut into 5cm pieces
  • 2 small ripe pears, peeled, cored, cut into wedges
  • 250ml orange juice
  • 5.00 gm ground cinnamon
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground cardamom
  • 200g couscous
  • 1 orange, zested, segmented
  • 280g yoghurt
  • 20.00 ml flaked almonds, toasted
  • 20.00 ml pepitas (pumpkin seeds), toasted
Instructions:
  • Preheat your oven to 180C and line a baking tray with baking paper. In a large bowl, mix rhubarb, pear, sugar, and 1 tablespoon of orange juice. Spread the mixture over the prepared tray. Bake for 10 minutes, turning the fruit once, until the rhubarb is just tender. Allow it to cool completely.
  • In a medium saucepan, mix the rest of the orange juice with cinnamon, vanilla, and cardamom. Pour in 1/2 cup (125ml) water and give it a good stir. Bring to a boil over high heat. Take off the heat, add the couscous, and mix well. Cover and let it sit for 5 minutes. Fluff up the grains using a fork.
  • Combine the orange segments and zest with the rhubarb mixture. Serve the couscous in individual bowls, top with a spoonful of yogurt, fruit mixture, and a sprinkle of almonds and pepitas. Enjoy!

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