Looking to revamp your brekkie? Check out this breakfast couscous with fruit and yoghurt. Tangy orange zest and crunchy pepitas are added to the dish for extra flavour. It’s a real winner you’ll want to make over and over!
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
1 bunch rhubarb, trimmed, cut into 5cm pieces
2 small ripe pears, peeled, cored, cut into wedges
1 tbs caster sugar
1 cup (250ml) fresh orange juice
2 tsp ground cinnamon
1 tsp vanilla bean paste
½ tsp ground cardamom
1 cup (200g) wholemeal couscous
1 orange, zested, segmented
1 cup (280g) reduced-fat vanilla yoghurt
1 tbs flaked almonds, toasted
1 tbs pepitas (pumpkin seeds), toasted
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Combine the rhubarb, pear, sugar and 1 tbs of the orange juice in a large bowl. Arrange over the lined tray. Bake, turning once, for 10 mins or until rhubarb is just tender. Set aside to cool completely.
Step 2
Meanwhile, combine the remaining orange juice, cinnamon, vanilla and cardamom in a medium saucepan. Add ½ cup (125ml) water and stir to combine. Place over high heat and bring to the boil. Remove from heat. Add the couscous and stir to combine. Cover and set aside for 5 mins. Use a fork to separate grains.
Step 3
Add the orange segments and orange zest to the rhubarb mixture. Divide the couscous among serving bowls. Add a dollop of yoghurt to each bowl and top with fruit mixture. Sprinkle with almonds and pepitas to serve.
