Rhubarb Couscous Breakfast
A satisfying breakfast that can be whipped up much faster than most porridge. The addition of fresh summer fruit and honey adds a bright acidity that awakens the palate.
Makes
Serving size
Ingredients
INGREDIENTS FOR RHUBARB COMPOTE: yields 1 ⅓ cups
5 stalks rhubarb, cut into 2-inch pieces
¼ cup water
3 tablespoons honey
INGREDIENTS FOR COUSCOUS:
½ cup water
½ tablespoon butter
½ cup couscous
½ cup milk
2 tablespoons yogurt, plain
⅓ cup (98 grams) cherries (or berries), halved
2 teaspoons honey
¼ teaspoon chia seeds
Instructions
DIRECTIONS FOR RHUBARB COMPOTE:
- Place the rhubarb, water and honey in a medium saucepan.
- Heat the pan on medium heat and simmer until the rhubarb is softened.
- Cool and stir to break up the pieces into a stringy compote. Set aside.
DIRECTIONS FOR THE COUSCOUS:
- Heat the water and butter together in a small saucepan. Bring to a boil. Remove from heat.
- Pour the couscous in the pot. Stir to moisten all the couscous, then cover and set aside for 3 minutes.
- Uncover the pot and stir the couscous to loosen the grain. Add milk and stir to loosen the grain.
- Spoon into two serving bowls.
- Top each bowl with yogurt and 2 tablespoons of rhubarb compote.
- Dot with the cherries (or berries).
- Top off with a drizzle of the honey and sprinkle the chia seeds. Serve warm.
- Reserve the remaining compote in the refrigerator for up to 10 days.
Cooking Tip
You can freeze the rhubarb compote for up to 6 months and enjoy the taste of summer as the weather cools. It is great over ice cream, swirled into yogurt or as a condiment to hot oatmeal.
Recipe Contributed by FamilyCook Productions
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