Breakfast couscous

Breakfast couscous

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

Couscous, those tiny dough balls mostly associated with savoury stews from Morocco, lend themselves perfectly to being eaten as a breakfast cereal. Couscous can be steamed in a couscoussier or simply left to soak in boiling water for 10 minutes and then fluffed up with a fork.

Ingredients

Quantity Ingredient
200g couscous
30g raisins
30g slivered almonds
30g pine nuts
30g pistachios, chopped
2-3 pinches ground cinnamon
2-4 tablespoons icing sugar
1 teaspoon rosewater, (optional)
1 teaspoon orange zest, grated, (optional)
200ml skimmed milk, warmed

Method

  1. Prepare the couscous by placing in a large bowl and slowly covering with 500 ml boiling water. Let it stand for 10 minutes until the water is absorbed, then fluff up with a fork.
  2. Meanwhile, soak the raisins in lukewarm water for 15 minutes until softened, then drain. Toast the almonds and pine nuts by placing in a dry frying pan over a medium heat and stirring for 2 to 3 minutes until they turn golden brown.
  3. Add the raisins, almonds, pine nuts, pistachios, cinnamon, sugar and rosewater, if using, to the couscous and gently toss together.
  4. Serve warm or at room temperature with a sprinkling of orange zest to garnish and a side of warm milk.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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