Recipe for Breakfast Couscous with Dried-fruit compote from

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Breakfast Couscous with Dried-fruit compote
For 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

For couscous:
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.

To serve:
Squeeze tea bag and discard, then add lemon juice to compote. Serve couscous in bowls, topped with compote.
October 2008
by Maggie Ruggiero

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Hugo Chinchilla Hurst

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