Oriental breakfast of couscous and citrus
1 serving
80 minutes
Eastern breakfast of couscous and citrus is a morning delight inspired by the aromas of the East. This light and refined recipe combines airy couscous infused with spicy cardamom and cinnamon with refreshing citrus notes of mandarin, orange, and grapefruit. Toasted almonds add a crunchy texture to the dish, while creamy Greek yogurt with honey sweetness adds a soft richness. Lemon zest and rose water reveal delicate floral accents, making the flavor truly magical. This dish is perfect for starting the day – light, fragrant, and energizing. It can be served as a standalone breakfast or as an exquisite dessert that offers a moment of enjoyment in the morning rush.
1
Peel the citrus fruits and divide them into segments.
- Mandarins: 1 piece
- Oranges: 1 piece
- Grapefruits: 1 piece
2
Prepare 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.
- Couscous: 0.5 glass
- Cinnamon sticks: 1 g
- Cardamom pods: 6 pieces
- Sea salt: to taste
- Water: 0.8 glass
3
Cover the couscous with a lid until the liquid is absorbed, about 5-10 minutes.
4
Toast the almonds in a small pan over medium heat, stirring, with ground cinnamon. Cook 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.
- Almond: 65 g
- Ground cinnamon: 0.1 teaspoon
- Icing sugar: pinch
5
When the couscous is ready, discard the cinnamon stick and cardamom pods. Pour melted butter over the couscous and add lemon zest and 0.5 teaspoon of rose water.
- Cinnamon sticks: 1 g
- Cardamom pods: 6 pieces
- Butter: 1 tablespoon
- Lemon zest: to taste
- Rose water: 0.5 teaspoon
6
Divide the couscous into two bowls. Add 1/4 teaspoon of rose water to the citrus and place citrus segments on top of the couscous. Put a couple of spoonfuls of yogurt in the center of the couscous and drizzle with honey. Add sliced almonds and fresh mint leaves to the couscous. Serve immediately.
- Rose water: 0.5 teaspoon
- Greek yoghurt: to taste
- Honey: 1 tablespoon
- Almond: 65 g
- Mint: to taste
