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one bunch rhubarb, trimmed, cut into fivecm pieces about two small ripe pears, peeled, cored, cut into wedges one tbsp caster sugar one cup (two hundred and fiftyml) fresh orange (Recipes by ingridients orange) juice about two tsp ground cinnamon one tsp vanilla bean paste (Recipes by ingridients paste) one/about two tsp ground cardamon one cup (about two hundredg) wholemeal couscous (Recipes by ingridients couscous) one, orange (Recipes by ingridients orange) zested, segmented one cup (about two hundred and eightyg) reduced-fat vanilla yoghurt one tbsp flaked almonds, toasted one tbsp pepitas (pumpkin seeds), toasted Preheat oven to one hundred and eighty°C. Line a baking tray with baking paper. Combine the rhubarb, pear, sugar and one tablespoon of the orange (Recipes by ingridients orange) juice in a large bowl. Arrange over the lined tray. Bake, turning once, for about ten minutes or until rhubarb is just tender. Set aside to cool completely. Breakfast Couscous with Fruit Yoghurt. Meanwhile, combine the remaining orange (Recipes by ingridients orange) juice, cinnamon, vanilla and cardamom in a medium saucepan. Add one/about two cup (one hundred and twenty-fiveml) water (Recipes by ingridients water) and stir to combine. Breakfast Couscous with Fruit Yoghurt. Place over high heat and bring to the boil. Breakfast Couscous with Fruit Yoghurt. Remove from heat. Breakfast Couscous with Fruit Yoghurt. Add the couscous (Recipes by ingridients couscous) and stir to combine. Cover and set aside for five minutes. Use a fork to separate grains. Breakfast Couscous with Fruit Yoghurt. Add the orange (Recipes by ingridients orange) segments and orange (Recipes by ingridients orange) zest to the rhubarb mixture. Breakfast Couscous with Fruit Yoghurt. Divide the couscous (Recipes by ingridients couscous) among serving bowls. Add a dollop of yoghurt to each bowl and top with fruit (Recipes by ingridients fruit) mixture. Sprinkle with almond and pepita to serve. . Breakfast Couscous with Fruit Yoghurt.
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