Jamie Magazine
By Suzanne Zeidy
Breakfast couscous
20 mins
Not Too Tricky
serves 4 to 6
About the recipe
Couscous lends itself perfectly to being eaten for breakfast. It can be steamed in a couscoussière or simply left to soak in boiling water for 10 minutes, then fluffed up with a fork.
Recipe From
Ingredients
200g couscous
30g raisins
30g flaked almonds
30g pine nuts
30g shelled unsalted pistachios
2-3 pinches of ground cinnamon (more or less to taste)
2-4 tablespoons icing sugar (more or less to taste)
optional: 1 teaspoon rosewater
optional: 1 orange
200ml skimmed milk
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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