Breakfast Couscous With Dried Fruit Compote Recipes

MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT

Steps:

• In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)

DRIED FRUIT COMPOTE

Steps:

• In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
• Serve over frozen yogurt and garnish with toasted slivered almonds.

DRIED FRUIT COMPOTE WITH COUSCOUS AND YOGURT

Steps:

• Combine fruit, almonds, cinnamon, sugar and juice in medium saucepan over high heat and bring to boil.
• Reduce heat to low, cover and simmer, stirring occasionally, until fruit is softened and fragrant, about 10 minutes Meanwhile, place couscous in heat resistant bowl and pour in 1 cup boiling water.
• Add butter and stir briefly to combine.
• Cover with plastic wrap 3 minutes.
• Gently stir mixture with fork until grains are separated and lightly fluffed.
• Combine yogurt, honey and nutmeg in small bowl and mix well.
• To serve, divide couscous among 4 deep bowls.
• Top with fruit mixture, pour some yogurt onto each serving and garnish with fresh mint leaves.

DRIED FRUIT COMPOTE

Steps:

• Simmer the fruit in water to cover for about 15 to 20 minutes, or until soft. Remove to a bowl and reduce liquid in saucepan to half a cup.
• Add the orange and lemon peel, honey and orange juice. Stir until honey has melted, correct sweetening and pour the mixture over the fruit. Leave at room temperature.
• Just before serving, sprinkle the fruit with the almonds. Serve the creme fraiche separately.

VEGAN BREAKFAST COUSCOUS WITH FRESH FRUIT

Steps:

• *NOTE: Regular cow's milk can be substituted for the soy milk.
• In a small pot on high heat, bring the milk substitute and juice of choice just to a boil.
• Reduce heat and stir in the couscous with a fork. Cover and simmer for 2-3 minutes.
• Turn off heat, leave pan on element, and allow to stand a few minutes.
• If desired, season with salt. Serve with fresh fruit and a sprinkle of cinnamon or other favorite spice.
• Yield: 1 medium or 2 small servings.

COUSCOUS WITH FRUIT

Steps:

• Heat chicken broth, fruit bits, butter and salt to boiling in 1 1/2-quart saucepan. Stir in couscous.
• Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir before serving.

HOT BREAKFAST COUSCOUS

Steps:

• In a saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the apricots, raisins and almonds.