Eastern Breakfast with Couscous and Citrus

Breakfasts | European cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Eastern Breakfast with Couscous and Citrus

Ingredients

Mandarins - 1 piece
Oranges - 1 piece
Grapefruits - 1 piece
Water - ¾ cup
Couscous - ½ cup
Ocean salt - to taste
Cinnamon - 0 oz
Cardamom - 6 pieces
Chopped almonds - 2.3 oz
Ground Cinnamon - 0.1 teaspoon
Butter - 1 tablespoon
Powdered Sugar - a pinch
Citrus Zest Mix - to taste
Rose water - ½ teaspoon
Natural Yogurt - to taste
Honey - 1 tablespoon
Mint - to taste

Step by Step guide

Step 1

Peel the citrus fruits and separate them into segments.

Step 2

Prepare the couscous. Place the grains in a small pot with a cinnamon stick, cardamom pods (lightly crushed with a spoon), and add a couple of pinches of sea salt. Boil water in a kettle and pour it over the couscous.

Step 3

Cover the couscous with a lid until the liquid is absorbed, about 5–10 minutes.

Step 4

Toast the almonds in a small skillet over medium heat, stirring, with the ground cinnamon. Toast until the almonds turn golden brown and fragrant. Transfer the toasted almonds to a bowl and sprinkle with a couple of pinches of powdered sugar. Set aside.

Step 5

When the couscous is ready, discard the cinnamon stick and cardamom pods. Drizzle melted butter over the couscous and add lemon zest and 0.5 teaspoon of rose water.

Step 6

Divide the couscous into two bowls. Add ¼ teaspoon of rose water to the citrus and place the citrus segments on top of the couscous. Add a couple of spoonfuls of yogurt to the center of the couscous and drizzle with honey. Top the couscous with sliced almonds and fresh mint leaves. Serve immediately.