Breakfast Couscous With Fruit And Yoghurt

Try something different and serve this delicious breakfast couscous with baked fruit and fresh yoghurt.

The ingredient of Breakfast Couscous With Fruit And Yoghurt

• 1 bunch rhubarb trimmed cut into 5cm pieces
• 2 small ripe pears peeled cored cut into wedges
• 1 tbsp caster sugar
• 1 cup 250ml fresh orange juice
• 2 tsp ground cinnamon
• 1 tsp vanilla bean paste
• 1 2 tsp ground cardamom
• 1 cup 200g wholemeal couscous
• 1 orange zested segmented
• 1 cup 280g reduced fat vanilla yoghurt
• 1 tbsp flaked almonds toasted
• 1 tbsp pepitas pumpkin seeds toasted

The Instruction of breakfast couscous with fruit and yoghurt

• preheat oven to 180c line a baking tray with baking paper combine the rhubarb pear sugar and 1 tablespoon of the orange juice in a large bowl arrange over the lined tray bake turning once for 10 mins or until rhubarb is just tender set aside to cool completely
• meanwhile combine the remaining orange juice cinnamon vanilla and cardamom in a medium saucepan add 1 2 cup 125ml water and stir to combine place over high heat and bring to the boil remove from heat add the couscous and stir to combine cover and set aside for 5 mins use a fork to separate grains
• add the orange segments and orange zest to the rhubarb mixture divide the couscous among serving bowls add a dollop of yoghurt to each bowl and top with fruit mixture sprinkle with almond and pepita to serve

Nutritions of Breakfast Couscous With Fruit And Yoghurt

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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