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
Ingredients
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1
tangelo
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1
blood orange
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1
Mandarin orange
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3/4 cup
water
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1/2 cup
couscous
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sea salt
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1
cinnamon stick
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6
green cardamom pods
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1/4 cup
sliced almonds
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1/8 teaspoon
ground cinnamon
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2 pinches
powdered sugar
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1 tablespoon
butter, melted
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zest from 1 Meyer lemon
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rose water
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1
small container of Greek yogurt, about 6 ounces
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honey
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a small handful of fresh mint leaves for garnish
Directions
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Prepare the citrus, cutting off the peel and segmenting the fruit into bite sized pieces.
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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.
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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.
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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.
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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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