Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 65% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 04/02/2025. See terms.
Join now
Photo of Breakfast couscous with yoghurt and rosewater rhubarb by WW

Breakfast couscous with yoghurt and rosewater rhubarb

4
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
2
Difficulty
Easy
Couscous for breakfast? Yes! Switch up your morning routine with the Middle Eastern flavours of rhubarb, orange zest, cinnamon and rosewater.

Ingredients

Rhubarb

2 individual, cut int 4cm lengths

Granulated stevia sweetener

1 tsp, granulated

Orange rind

1 tsp, (5cm strip)

Rose water

1 tsp

Ground cinnamon

⅛ tsp, (pinch)

Freshly squeezed orange juice

2 tbs

Dry wholemeal couscous

⅓ cup(s), (65g)

99% fat-free, plain Greek yoghurt, unsweetened

⅓ cup(s), (80g)

Pistachios

1 tbs, lightly toasted, finely chopped

Instructions

  1. Combine rhubarb, stevia, rind, rosewater, cinnamon and ¼ cup (60ml) water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat and simmer, uncovered, for 4–5 minutes or until rhubarb is tender.
  2. Meanwhile, bring juice and ¼ cup (60ml) water to the boil in a small saucepan. Remove from the heat. Add couscous. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
  3. Spoon couscous into two 1½-cup (375ml) capacity serving glasses. Top with rhubarb and yoghurt. Serve drizzled with rhubarb pan juices and sprinkled with pistachios.

Notes

TIP: To toast pistachios, toss them in a small non-stick frying pan over medium heat until just golden.

You might like

You might like