Breakfast Couscous

Breakfast Couscous

Prep: 10 minutes

Cook: 2 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

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Recipe by: The Dairy Kitchen

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Breakfast Couscous

Ingredients:

Breakfast Couscous

1 cup freshly squeezed orange juice

2/3 cup couscous

30g dried cranberries

30g chopped dried apricots

60g chopped dried figs

2 tablespoons toasted flaked almonds

2 tablespoons toasted shredded coconut

2 cups vanilla yoghurt

Seasonal fruit, for serving

Method:

Breakfast Couscous

Heat orange juice in a small saucepan until almost boiling (avoid boiling). Turn off heat, stir in couscous, cover and stand for 5 minutes.
Using a fork, lightly break up and separate couscous. Stir in dried fruit, almonds and coconut. Spoon into serving bowls and serve with yoghurt and fruit.

Tips & Hints:

You can use good quality bottled orange juice instead of fresh. Couscous can be made ahead and stored in the fridge. Reheat in a microwave before adding yoghurt and fruit. Get kids involved by chopping up the dried fruit with kitchen scissors and stirring the ingredients together.

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