Breakfast Couscous with Orange and Dates Recipe

This satisfyingly delicious sweet couscous breakfast bowl is the perfect way to start the day or to enjoy as an afternoon pick-me-up. Fold in dates and top with Greek yogurt, almonds, juice and more.

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Serves
4
Total Time
20
Prep Time
10
Cook Time
10

Ingredients

  • null 1 cup RiceSelect® Couscous
  • null 2 navel oranges
  • null ⅓ cup honey, warmed
  • null 2 Tbsp salted butter, melted
  • null 1 tsp orange flower water
  • null 1 tsp vanilla extract
  • null 1 tsp orange zest
  • null ½ tsp cinnamon
  • null ¼ tsp ground cardamom
  • null 6 Medjool dates, pitted and chopped
  • null 1 cup plain Greek yogurt
  • null ½ cup pomegranate seeds
  • null ⅓ cup sliced almonds, toasted

Instructions

  1. Prepare couscous according to package directions.
  2. Slice off top and bottom of 1 orange; stand on one of the cut ends. Slice off outer peel following natural curve of fruit, removing as much of the bitter white pith as possible. Working over a bowl to catch juices and using the membranes as a guide, cut each segment free from its membrane, letting it fall into the bowl. Repeat with remaining orange.
  3. Stir together couscous, honey, butter, orange flower water, vanilla, orange zest, cinnamon and cardamom. Fold in dates.
  4. Divide among 4 bowls. Top with orange segments and drizzle with any accumulated orange juice. Garnish with dollop of yogurt, pomegranate seeds and almonds.