Breakfast Couscous with Dried-fruit compote |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Oatmeal lovers, be warned: This warm couscous topped with fragrant fruit compote is an incredibly easy way to start the day with real panache. Ingredients:
1 1/4 cups water |
3 tablespoons packed dark brown sugar |
1 1/2 cups mixed dried fruit such as apricots, cherries, cranberries, and apples, chopped if large |
1 tea bag of black tea such as orange pekoe or english breakfast |
1 to 3 teaspoons fresh lemon juice |
1 cup couscous |
3 tablespoons unsalted butter |
1 1/2 cups boiling water |
1/2 teaspoon cinnamon |
accompaniments: chopped toasted almonds; warm milk for drizzling |
Directions:
1. Make compote: Simmer water, sugar, and fruit in a small saucepan over medium heat, uncovered, stirring occasionally, until liquid just starts to become syrupy, about 8 minutes. Add tea bag and let steep off heat while making couscous.
2. Make couscous: Cook couscous in butter in a heavy medium saucepan over medium-high heat, stirring, until pale golden, about 2 minutes. Off heat, stir in water, cinnamon, and 1/8 teaspoon salt. Cover tightly. Let stand 5 minutes, then fluff.
3. To serve: Squeeze tea bag and discard, then add lemon juice to compote. Serve couscous in bowls, topped with compote.
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