Fruit & nut couscous porridge
1 teaspoons, level
Unsweetened Almond Drink
1 zest(s) of 1
Groovy Food Co. Agave Nectar Light Amber & Mild
150 g, halved
30 g, finely chopped
Sainsbury's Flaked Almonds
7 g, toasted
- Mix together the couscous and cinnamon in a bowl. Pour over 200ml boiling water and cover with a plate. Leave to stand for 15 minutes, then fluff up with a fork.
- Tip the couscous into a pan with the almond milk, orange zest and 1 tbsp agave syrup. Heat and stir until piping hot and thickened.
- Divide between 4 bowls and serve topped with the raspberries, apricots and flaked almonds. Drizzle over the rest of the agave syrup to serve.