Breakfast Couscous with Dried-fruit compote Recipe

  • 1 1/4 cups water
  • 3 tablespoons packed dark brown sugar
  • 1 1/2 cups mixed dried fruit such as apricots, cherries, cranberries, and apples, chopped if large
  • 1 tea bag of black tea such as orange pekoe or English breakfast
  • 1 to 3 teaspoons fresh lemon juice
  • 1 cup couscous
  • 3 tablespoons unsalted butter
  • 1 1/2 cups boiling water
  • 1/2 teaspoon cinnamon
  • Accompaniments: chopped toasted almonds; warm milk for drizzling
  1. Simmer water, sugar, and fruit in a small saucepan over medium heat, uncovered, stirring occasionally, until liquid just starts to become syrupy, about 8 minutes. Add tea bag and let steep off heat while making couscous.
  2. Cook couscous in butter in a heavy medium saucepan over medium-high heat, stirring, until pale golden, about 2 minutes. Off heat, stir in water, cinnamon, and 1/8 teaspoon salt. Cover tightly. Let stand 5 minutes, then fluff.