Save to your scrapbook
Sweet blush orange and pistachio breakfast couscous
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
3 blush oranges
2 tbsp maple syrup
50g dried cherries, roughly chopped
50g pistachios, roughly chopped
125g pack pomegranate seeds
2 tbsp shredded mint
1 tsp sumac
1. Put the couscous in a large heatproof bowl and pour over 150ml boiling water; cover with cling film and set aside for 10 minutes. Segment 2 oranges ( see below) and set aside, reserving any juice. Zest and juice the remaining orange and add to the couscous along with any reserved juice from the segments.
2. Stir in the maple syrup, cherries, pistachios, pomegranate seeds, mint and sumac. Divide between bowls and top with the reserved orange segments.
This recipe first appeared in the Harvest section of Waitrose Food, February 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in February 2017.