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Ingredients

16 (about 340g) fresh dates, halved, pitted
70g (1/3 cup) caster sugar
4 cardamom pods, bruised
4 strips orange rind
3 cloves
1 cinnamon stick
160ml (2/3 cup) cold water
190g (1 cup) couscous
185ml (3/4 cup) boiling water
60ml (1/4 cup) orange juice
10g butter
1 teaspoon finely grated orange rind
330g (1 1/4 cups) reduced-fat Greek yoghurt
40g (1/4 cup) pistachio kernels, toasted, coarsely chopped

Method

Step 1 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.
Step 2 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.
Step 3 Divide the couscous mixture, yoghurt, dates and syrup among four 375ml (1 1/2 cup) glasses. Sprinkle with pistachio.

Breakfast couscous, yoghurt and date parfait

How to make Breakfast couscous, yoghurt and date parfait

Ingredients

Method