Breakfast couscous with yoghurt and rosewater rhubarb
4
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Couscous for breakfast? Yes! Switch up your morning routine with the Middle Eastern flavours of rhubarb, orange zest, cinnamon and rosewater.
Ingredients
Rhubarb
2 individual, cut int 4cm lengths
Granulated stevia sweetener
1 tsp, granulated
Orange rind
1 tsp, (5cm strip)
Rose water
1 tsp
Ground cinnamon
⅛ tsp, (pinch)
Freshly squeezed orange juice
2 tbs
Dry wholemeal couscous
⅓ cup(s), (65g)
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Pistachios
1 tbs, lightly toasted, finely chopped
Instructions
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.
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