Spiced breakfast couscous with rhubarb
4 individual, trimmed, coarsely chopped
1 tsp, (1x3cm wide strip)
½ cup(s), freshly squeezed, (125ml)
½ cup(s), (90g)
1 tbs, toasted
99% fat-free plain Greek yoghurt
- 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.
- 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.