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