Breakfast Couscous with Dried-fruit compote

Contributed By: koshka
Gourmet | October 2008 by Maggie Ruggiero

Oatmeal lovers, be warned: This warm couscous topped with fragrant fruit compote is an incredibly easy way to start the day with real panache.

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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume

Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Meal Type: Breakfast & Brunch

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Ingredients

For compote:
1 1/4 cups Water
3 tablespoons Packed dark brown sugar
1 1/2 cups Mixed dried fruit such as apricots, cherries, cranberries, and apples, chopped if large
1 Tea bag of black tea such as orange pekoe or English breakfast
1 to 3 teaspoons Fresh lemon juice
For couscous:
1 cup Couscous
3 tablespoons Unsalted butter
1 1/2 cups Boiling water
1/2 teaspoon Cinnamon
Accompaniments: chopped toasted almonds; warm milk for drizzling

Preparation

Make compote:

Simmer water, sugar, and fruit in a small saucepan over medium heat, uncovered, stirring occasionally, until liquid just starts to become syrupy, about 8 minutes. Add tea bag and let steep off heat while making couscous.

Make couscous:

Cook couscous in butter in a heavy medium saucepan over medium-high heat, stirring, until pale golden, about 2 minutes. Off heat, stir in water, cinnamon, and 1/8 teaspoon salt. Cover tightly. Let stand 5 minutes, then fluff.

To serve:

Squeeze tea bag and discard, then add lemon juice to compote. Serve couscous in bowls, topped with compote.