Try this barley couscous parfait for breakfast!
Kick start your day with a wholesome breakfast made with yogurt, dates and almonds.
Easy to make you can make this healthy dish in no time.
Ingredients of Breakfast Couscous,yoghurt and dates parfait
- It's 16 of dates fresh , halved , pitted.
- Prepare 70 g of caster sugar (1/3 cup).
- Prepare 4 pods of cardamom.
- It's 4 strips of orange rind.
- Prepare 3 of cloves.
- You need 1 of cinnamon stick.
- Prepare 160 ml of water cold (2/3 cup).
- It's 190 g of couscous (1 cup).
- You need 185 ml of water boiling (3/4 cup).
- Prepare 60 ml of orange juice (1/4 cup).
- You need 10 g of butter.
- Prepare 1 teaspoon of orange rind finely grated.
- Prepare 330 g of yoghurt reduced - fat Greek (1 1/4 cups).
- You need 40 g of pistachio kernels , toasted , coarsely chopped (1/4 cup).
Breakfast Couscous,yoghurt and dates parfait step by step
- Place the dates in a heatproof bowl. Stir the sugar, cardamom, orange rind, cloves, cinnamon and cold water in a saucepan over medium heat for 2-3 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until the syrup thickens. Pour over the dates, reserving 1 tablespoon of the syrup. Set aside to cool..
- Place the couscous in a large heatproof bowl. Combine the boiling water, orange juice, butter, orange rind and reserved syrup in a microwave-safe jug. Heat on high for 30 seconds. Pour over the couscous. Cover and set aside for 5 minutes. Use a fork to separate the grains. Set aside to cool completely..
- Divide the couscous mixture, yoghurt, dates and syrup among four 375ml (1 1/2 cup) glasses. Sprinkle with pistachio.
I like to mix things up and top with. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Fig and Date Breakfast Parfait - a great way to start your day: it's filling, good for you, and naturally sweetened with no refined sugar. Tropical Fruit Yogurt Parfait - Oh Sweet Basil.
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