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Photo of Spiced breakfast couscous with rhubarb by WW

Spiced breakfast couscous with rhubarb

9 - 10
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
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



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)


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


  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.


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.