Breakfast couscous with yoghurt and rosewater rhubarb
2 individual, cut int 4cm lengths
granulated stevia sweetener
1 tsp, granulated
1 tsp, (5cm strip)
⅛ tsp, (pinch)
freshly squeezed orange juice
dry wholemeal couscous
⅓ cup(s), (65g)
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
1 tbs, lightly toasted, finely chopped
- Combine rhubarb, stevia, rind, rosewater, cinnamon and ¼ cup (60ml) water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat and simmer, uncovered, for 4–5 minutes or until rhubarb is tender.
- Meanwhile, bring juice and ¼ cup (60ml) water to the boil in a small saucepan. Remove from the heat. Add couscous. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
- Spoon couscous into two 1½-cup (375ml) capacity serving glasses. Top with rhubarb and yoghurt. Serve drizzled with rhubarb pan juices and sprinkled with pistachios.