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Breakfast with persimmon

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Ingredients for 2 servings:

  • 2 persimmons
  • 75 g couscous
  • 120 ml juice, e.g. apple juice
  • 200 g quark, yogurt or 200 ml milk
  • 2 tbsp raisins

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 minutes; Total time approx. 12 hours 13 minutes

a healthy winter breakfast with couscous

Place the couscous and its juice in a saucepan and cook until the couscous has completely absorbed the liquid. Meanwhile, puree one persimmon and mix it with the quark, yogurt, or milk. Cut the second persimmon into pieces. Place the couscous in small bowls and smooth the surface. Then scatter the persimmon pieces on top. Finally, add the puree. Garnish with raisins. Then let it sit in the refrigerator until morning.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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