Couscous with Citrus, Yogurt, and Almonds

By • February 27, 2012 • 0 Comments

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Author Notes: This recipe is meant to be a special breakfast treat during the cold and dreary days of winter. The delicate textures, sunny colors, and bright, cheerful flavors make for a healthy and satisfying breakfast to energize a loved one who's always taking care of everyone else first. Make this for Valentine's morning, as part of a Mother's Day brunch (increasing quantities), or to change up your normal breakfast routine. Couscous is quick-cooking, requiring only a 5-10 minute soak in boiling water. Citrus segments are arranged atop a fluffy bed of couscous flavored with the Moroccan touch of cinnamon and rose water. Almonds toasted with cinnamon and powdered sugar provide a sweet, crunchy topping and mint is fresh and lively. Feel free to use whatever citrus you can find, I used tangelo, mandarin orange, and blood orange. la domestique

Serves 2

  • 1 tangelo
  • 1 blood orange
  • 1 Mandarin orange
  • 3/4 cup water
  • 1/2 cup couscous
  • sea salt
  • 1 cinnamon stick
  • 6 green cardamom pods
  • 1/4 cup sliced almonds
  • 1/8 teaspoon ground cinnamon
  • 2 pinches powdered sugar
  • 1 tablespoon butter, melted
  • zest from 1 Meyer lemon
  • rose water
  • 1 small container of Greek yogurt, about 6 ounces
  • honey
  • a small handful of fresh mint leaves for garnish
  1. Prepare the citrus, cutting off the peel and segmenting the fruit into bite sized pieces.
  2. Cook the couscous. Place the grains in a small pot with the cinnamon stick, cardamom pods (lightly crushed with a spoon), and a couple of pinches of sea salt. Boil water in a kettle or separate pot, then pour it over the couscous. Cover the couscous with a lid and let it steam until the liquid is absorbed, about 5-10 minutes.
  3. Toast the almonds in a small skillet over medium heat, stirring in ground cinnamon. Cook until the almonds are golden brown and fragrant, just a couple of minutes. Pour the toasted almonds into a bowl and sprinkle with a couple of pinches of powdered sugar. Set aside.
  4. Once the couscous is done steaming, fluff it with a fork, discarding the cinnamon stick and cardamom pods. Pour melted butter over the couscous and stir in Meyer lemon zest plus 1/2 teaspoon rose water.
  5. Divide the couscous into two bowls. Stir 1/4 teaspoon rose water into the citrus and arrange the citrus segments atop the couscous. Place a couple spoonfuls of yogurt in the center of the couscous and drizzle honey over top. Garnish the couscous with the sliced almonds and fresh mint leaves. Serve immediately.
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