Eastern Breakfast with Couscous and Citrus
Breakfasts • European
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 0 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.
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