Cous cous is a versatile grain, but most people use it in salads and dinner dishes, not realising that it is great for breakfast as well. Make this recipe in advance the night before, or double the quantity as it can be stored in the fridge for a couple of days and mixed with fresh fruit or yoghurt before eating.
Roast the couscous in a dry frying pan for a minute or two until the grain darkens very slightly and gives off a fragrant, toasty aroma. Set aside in a glass bowl.
Roast the nuts in the same way, taking care not to burn them, and set aside.
In a small pan, bring the water and apple concentrate to a boil. Pour the liquid into the bowl of couscous, cover with plastic wrap and set aside for 5 minutes.
Remove the plastic and, using a fork, separate the couscous grains. Stir through the nuts and apricots and serve with fresh or stewed fruit and yoghurt. Breakfast couscous keeps fresh for up to 3 days in the fridge.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 10 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Breakfast | |
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| Nutritional Information - Per Serve | |
| Kj | 1775 kj |
| Calories | 424 kcal |
| Fat | 11.2 g |
| Saturated Fat | 1.4 g |
| Total Carbohydrate | 66.3 g |
| Total Protein | 11.6 g |
| Fibre | 8 g |
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