Active Time

　　15 min

　　Total Time

　　20 min

　　Oatmeal lovers, be warned: This warm couscous topped with fragrant fruit compote is an incredibly easy way to start the day with real panache.

　　

Ingredients

Makes 4 servings

　　

For compote:

1 1/4 cups water

　　3 tablespoons packed dark brown sugar

　　1 1/2 cups mixed dried fruit such as apricots, cherries, cranberries, and apples, chopped if large

　　1 tea bag of black tea such as orange pekoe or English breakfast

　　1 to 3 teaspoons fresh lemon juice

　　

For couscous:

1 cup couscous

　　3 tablespoons unsalted butter

　　1 1/2 cups boiling water

　　1/2 teaspoon cinnamon

　　Accompaniments: chopped toasted almonds; warm milk for drizzling

　　

Make compote:

Step 1

Simmer water, sugar, and fruit in a small saucepan over medium heat, uncovered, stirring occasionally, until liquid just starts to become syrupy, about 8 minutes. Add tea bag and let steep off heat while making couscous.

　　

Make couscous:

Step 2

Cook couscous in butter in a heavy medium saucepan over medium-high heat, stirring, until pale golden, about 2 minutes. Off heat, stir in water, cinnamon, and 1/8 teaspoon salt. Cover tightly. Let stand 5 minutes, then fluff.

　　To serve:

　　Squeeze tea bag and discard, then add lemon juice to compote. Serve couscous in bowls, topped with compote.