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Breakfast Couscous with Dried-fruit compote
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
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.
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.
Squeeze tea bag and discard, then add lemon juice to compote. Serve couscous in bowls, topped with compote.
by Maggie Ruggiero
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Hugo Chinchilla Hurst