Breakfast couscous
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Serves 4 to 6
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 319 16%
Fat 14.8g 21%
Saturates 1.8g 9%
Sugars 13.7g 15%
Salt 0g 0%
Protein 8.9g 18%
Carbs 39.8g 15%
Fibre 0.7g -
Of an adult's reference intake
Ingredients
- 200 g couscous
- 30 g raisins
- 30 g flaked almonds
- 30 g pine nuts
- 30 g shelled unsalted pistachios
- 2-3 pinches of ground cinnamon , (more or less to taste)
- 2-4 tablespoons icing sugar , (more or less to taste)
- 1 teaspoon rose water , optional
- 1 orange , optional
- 200 ml skimmed milk
Recipe From
Jamie Magazine
By Suzanne Zeidy
Method
- Prepare the couscous by placing it in a bowl and covering it with 500ml boiling water. Let it stand for 10 minutes until the water is absorbed, then fluff up with a fork.
- Soak the raisins in lukewarm water for 15 minutes until softened, then drain.
- Toast the almonds and pine nuts by placing them in a dry frying pan over a medium heat and stirring for 2 to 3 minutes, until golden brown.
- Roughly chop the pistachios and add to the couscous. Add the raisins, almonds, pine nuts, cinnamon, sugar and rosewater (if using) and gently toss together.
- Serve warm or at room temperature with a few gratings of orange zest (if using) to garnish. Warm and serve the milk on the side for pouring over.
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