Posts Tagged ‘couscous’

Autumnal Breakfast Bowl-sweet wholewheat couscous with pear compote

It’s all quite perplexing. My friends pears have been sitting here for weeks now with no sign of ripening. They seem to be going from iron-hard to…wrinkled,old-looking and iron-hard. So I gave in and decided to poach some. Seven in fact. Thankfully I have about 30 more (also bordering on wrinkled/ iron-hard) because this recipe was so delicious!! 

What a splendid way to start an autumn day, and what a “shame” that this autumn day was so warm and balmy, as this is kind of cosy-cold-morning food. A pear and mint smoothie would have been more appropriate. Or even a mango sorbet. Still……. it was a great way to begin October, on a scale of one to breakfasts. No excessively precise measurements here, as none are required.

Pear Compote    Chopping time- 2 minutes. Stewing time, 15 minutes.

  • 7 pears, roughly chopped.
  • juice of 1/2 a lemon
  • pinch of salt
  • about 1/2 cup water
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon of honey (or sweeten as desired)

Stew the pears until soft, adding a little water as required.

Sweet Couscous    Chopping time- 5 minutes. Soaking time- 15 minutes. Cooking time- 5-7 minutes. You could have your fruit and nuts ready chopped/soaked for a super-quick breakfast.

  • A variety of dried fruits that have been roughly chopped and left to soak in very warm water for 15 minutes.

            I used: 10 small dates, 2 prunes, a handful of raisins, 4 dried apricots (unsulphured variety) Others- cranberries,sultanas,chopped dried figs etc

  • A small handful of chopped nuts. I used: 5 almonds, and 10-12 pistachios. Others-pecans/walnuts, hazelnuts, pumpkin or sunflower seeds.
  • A generous cup of water (use the soak water from your dried fruits)
  • 1 cup of wholewheat couscous
  • The other half of your lemon, juiced
  • a pinch or two of orange zest (I always keep some in the freezer- so handy!)
  • A generous teaspoon or two of honey
  • A pinch of salt
  • 1 teaspoon of cinnamon (if you are not making the pear compote)
  • Bring to the boil 1 generous cup of the soak water from your dried fruits, with the honey, lemon juice, salt, and orange zest.
  • Add your couscous, stir, remove from heat, and leave covered for 5 minutes.
  • Finally, fluff with a fork, stir in your splendid array of fruit and nuts, sweeten again to taste, and top with your pear compote.


The recipe made 3 big bowls like this. Doesn't the orange zest and the pistachios just cheer your heart??












Well, they say the weather is going to break on Sunday.

I have loved this gorgeous week of sun…but if it gets as cold as they say it is going to get, have no fear;  I, and our 30 pears are ready for it!!

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