Sweet Breakfast Couscous with Roasted Grapes, Vanilla Yogurt, and Spiced Walnuts

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the red grapes on a small baking tray, add 1 tablespoon of honey, the orange zest, and a pinch of the ground cinnamon. Toss well and roast for 12 minutes, until the grapes are juicy and lightly caramelized.

2. 2

   2. While the grapes roast, heat a small skillet over medium heat and melt the butter. Add the walnuts, 1 tablespoon of honey, and the remaining ground cinnamon. Cook for 2 to 3 minutes, stirring, until the walnuts are glossy and fragrant. Remove from the heat and set aside.

3. 3

   3. In a medium saucepan, heat the milk over medium heat with the salt and half of the vanilla extract until hot, without letting it boil vigorously. Stir in the couscous, mix once, turn off the heat, cover, and let it stand for 5 minutes.

4. 4

   4. Uncover the saucepan and fluff the couscous with a fork. If you want a softer texture, let it rest covered for 1 additional minute.

5. 5

   5. In a small bowl, mix the plain Greek yogurt with the remaining vanilla extract and the remaining honey until creamy.

6. 6

   6. Divide the warm couscous among 4 bowls. Top with the roasted grapes and their juices, the vanilla yogurt, and the spiced walnuts. Serve immediately.