Spiced breakfast couscous with rhubarb
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Filling, satisfying and very easy to make, couscous shouldn’t be confined to other meal times or just savoury and this fruity feast will convert any cynic
Ingredients
Rhubarb
4 individual, trimmed, coarsely chopped
Caster sugar
2 tsp
Orange rind
1 tsp, (1x3cm wide strip)
No added sugar orange juice
½ cup(s), freshly squeezed, (125ml)
Honey
2 tsp
Ground cinnamon
½ tsp
Dry couscous
½ cup(s), (90g)
Flaked almonds
1 tbs, toasted
99% fat-free, plain Greek yoghurt, unsweetened
2 tbs
Instructions
1
Place rhubarb, sugar, rind and 1 tablespoon water in a small saucepan over low heat. Cook, stirring, for 1 minute or until sugar dissolves. Increase heat to medium. Cook, uncovered, stirring occasionally, for 10 minutes or until rhubarb is just tender.
2
Meanwhile, bring juice to the boil in a small saucepan. Remove from heat. Stir in honey, cinnamon and couscous. Cover and set aside for 5 minutes or until liquid is absorbed. Scrape with a fork to separate grains. Stir in almonds. Serve couscous with rhubarb compote and yoghurt.
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