Photo of Breakfast couscous with yoghurt and rosewater rhubarb by WW

Breakfast couscous with yoghurt and rosewater rhubarb

5
5
2
SmartPoints® value per serving
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

tsp, (pinch)

freshly squeezed orange juice

2 tbs

dry wholemeal couscous

cup(s), (65g)

99% fat-free plain Greek yoghurt

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.

Notes

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

Start eating better than ever!