Sweet Apricot Couscous
The sweet breakfast contains a lot of fibre and therefore keeps you full for the whole morning. Apricots provide plenty of beta-carotene, a precursor of vitamin A. Among other things, the fat-soluble vitamin supports vision and promotes healthy skin.
To increase the protein content a little more, enjoy a spoonful of natural yoghurt or quark with it.
- For the couscous
- 400 grams Couscous
- 100 grams slivered almonds
- Ground cinnamon
- 250 grams sugar
- 0.38 liter water
- 2 tablespoons lemon juice
- 4 tablespoons Orange juice
- 2 tablespoons Orange blossom water
- 2 tablespoons Rose water
- 100 grams raisins
Bring 400 ml (approximately 14 ounces) of water to a boil. Bour over the couscous and let soak for 5 minutes. Fluff with a fork.
Bring the sugar and 375 ml (approximately 13 ounces of water to a boil, reduce the heat, and simmer for 10 minutes. Stir in the lemon juice, orange juice, and orange blossom water. Simmer 5 more minutes. Mix in the rosewater and raisins. Cool slightly, then mix into the couscous. Divide into bowls.
For the compote, rinse and halve the apricots. Remove the seeds. Peel the apple, and use a corer to remove the core. Cut the apple into 0.7 cm (approximately 1/4 inch) thick slices. Mix with the lemon juice.
Caramelize the sugar in a saucepan, then add the fruit. Deglaze with the wine, and simmer for 5 minutes over medium heat. Top the coucous with the compote, and serve immediately.