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Photo of Breakfast couscous with yoghurt and rosewater rhubarb by WW

Breakfast couscous with yoghurt and rosewater rhubarb

1 - 4
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
Couscous for breakfast? Yes! Switch up your morning routine with the Middle Eastern flavours of rhubarb, orange zest, cinnamon and rosewater.



2 individual, cut int 4cm lengths

Granulated stevia sweetener

1 tsp, granulated

Orange rind

1 tsp, (5cm strip)

Rose water

1 tsp

Ground cinnamon

tsp, (pinch)

Freshly squeezed orange juice

2 tbs

Dry wholemeal couscous

cup(s), (65g)

99% fat-free plain Greek yoghurt

cup(s), (80g)


1 tbs, lightly toasted, finely chopped


  1. 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.
  2. 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.
  3. 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.


TIP: To toast pistachios, toss them in a small non-stick frying pan over medium heat until just golden.