The BBC Good Food logo
Clementine & honey couscous

Clementine & honey couscous

A star rating of 4.8 out of 5.6 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 generously

Pistachios, clementines, honey and cinnamon make couscous a perfect breakfast dish. Serve with fruit and yogurt

  • Healthy
  • Vegetarian
Nutrition: per serving
low infat9g


  • 100g pistachio or other nuts
  • 300g couscous
  • ¼ tsp ground cinnamon , plus more to serve
  • 8 clementines (seedless are best)
  • 1 tsp butter
  • 2 tbsp runny honey , plus more to serve
  • 1 tsp orange flower water (optional)
  • 300g fresh or frozen raspberries
  • 500g pot reduced-fat Greek-style yogurt , to serve


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Spread the nuts over a baking sheet and toast for 5-8 mins until pale golden. Meanwhile, put the couscous and cinnamon into a large bowl. Finely grate the zest from 2 clementines, then squeeze their juice into a pan with the zest. Add the butter, honey and 200ml water and bring to the boil. Pour this over the couscous, cover with cling film, then leave to absorb for 10 mins.

  • STEP 2

    Using a serrated knife, peel, then thinly slice the remaining clementines. Sprinkle with the orange flower water, if using. Roughly chop the nuts.

  • STEP 3

    Fluff up the couscous with a fork, then mix in most of the nuts. Serve the couscous in bowls, topped with the clementines and raspberries. Eat with a spoonful of yogurt, an extra sprinkle of cinnamon and squeeze of honey.

Recipe from Good Food magazine, February 2014

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.6 ratings

Sponsored content