Breakfast Couscous Trifle – Falafel For Breakfast – Michael Rantissi & Kristy Frawley

Falafel for Breakfast cover

Recipe and images from Falafel for Breakfast by Michael Rantissi and Kristy Frawley from Murdoch Books

 

“Breakfast couscous trifle

 

Serves 4

 

An easy dish because each of the elements can be prepared in advance and assembled trifle-style when you’re ready for breakfast or brunch.

 

190 g (6¾ oz/1 cup) couscous

3 tablespoons light olive oil

½ teaspoon ground cinnamon

375 ml (13 fl oz/1½ cups) boiling water

200 g (7 oz) mixed berries (fresh or frozen)

½ teaspoon vanilla bean paste

1 cinnamon stick

½ teaspoon rosewater

80 g (2¾ oz) sugar

500 g (1 lb 2 oz) Greek-style yoghurt

3 tablespoons icing (confectioners’) sugar

100 g (3½ oz) Turkish delight, coarsely chopped

1 pinch of saffron threads

 

Put the couscous, olive oil and ground cinnamon in a stainless steel bowl and mix well. Pour over the boiling water and cover the bowl tightly with plastic wrap. Set aside for 10–15 minutes.

 

Put the berries, vanilla bean paste, cinnamon stick, rosewater and sugar in a medium saucepan over medium–low heat and bring to a simmer. Cook for 15 minutes. Remove from the heat.

 

When the water has been absorbed, remove the plastic wrap and fluff up the couscous with a fork.

 

Put the yoghurt, icing sugar, Turkish delight and saffron in a bowl and mix to combine.

 

Keep the elements in their separate bowls in the fridge until ready to serve. To assemble, use glasses or jars so that you can see the layers. Put 2–3 tablespoonfuls of the couscous in each glass, then spoon in the yoghurt mixture and top with the berry mixture.” p.37

 

 

 

breakfast-couscous-trifle

Breakfast-couscous-trifle

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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10 thoughts on “Breakfast Couscous Trifle – Falafel For Breakfast – Michael Rantissi & Kristy Frawley

  1. I have a question about this book, which i want to buy – BUT I’m vegtarian (no meat, no fish) I was hoping the Kindle look inside would let me see the index, but sadly it doesn’t – could you give me a rough idea of percentage vegetarian and flesh content please

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