Photo of Spiced breakfast couscous with rhubarb by WW

Spiced breakfast couscous with rhubarb

9
9
9
SmartPoints® value per serving
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

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.

Notes

TIP: You can use 1 tablespoon of pistachio kernels, hazelnuts or Brazil nuts instead of almonds.To toast almonds, preheat oven to 200°C or 180°C fan-forced. Spread almonds on a baking tray and bake for 2–3 minutes or until golden.