Breakfast couscous with fruit and yoghurt

I never thought I could bring couscous into my breakfast repertoire but Taste has done it again.

Try something different and serve this delicious breakfast couscous with baked fruit and fresh yoghurt.breakfast-couscous-with-fruit-and-yoghurt-101974-1


  • Step 1
    Preheat oven to 180C. Line a baking tray with baking paper. Combine the rhubarb, pear, sugar and 1 tablespoon of the orange juice in a large bowl. Arrange over the lined tray. Bake, turning once, for 10 mins or until rhubarb is just tender. Set aside to cool completely.
  • Step 2
    Meanwhile, combine the remaining orange juice, cinnamon, vanilla and cardamom in a medium saucepan. Add 1/2 cup (125ml) water and stir to combine. Place over high heat and bring to the boil. Remove from heat. Add the couscous and stir to combine. Cover and set aside for 5 mins. Use a fork to separate grains.
  • Step 3
    Add the orange segments and orange zest to the rhubarb mixture. Divide the couscous among serving bowls. Add a dollop of yoghurt to each bowl and top with fruit mixture. Sprinkle with almond and pepita to serve.


  • 1 bunch rhubarb, trimmed, cut into 5cm pieces
  • 2 small ripe pears, peeled, cored, cut into wedges
  • 1 tablespoons caster sugar
  • 1 cup (250ml) fresh orange juice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon ground cardamom
  • 1 cup (200g) wholemeal couscous
  • 1 orange, zested, segmented
  • 1 cup (280g) reduced-fat vanilla yoghurt
  • 1 tablespoon flaked almonds, toasted
  • 1 tablespoon pepitas (pumpkin seeds), toasted
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