- For the compote, place the dried fruit, superfine (caster) sugar, and cinnamon stick into a medium saucepan. Add the water, and stir to dissolve the sugar. Cover and bring to a simmer over low heat. Cook for 5 minutes. Uncover and increase the heat slightly so it stays at a simmer. Cook for a further 15 minutes, stirring occasionally, until the fruit is very soft and the liquid has reduced slightly. Place the compote into a bowl to cool.
- For the couscous, combine the orange juice and water in a medium saucepan. Cover and bring to boil. Uncover briefly and add the couscous, put the lid back on, and swirl the saucepan to combine the ingredients. Stand for 5 minutes or until the couscous has absorbed the liquid. Uncover the saucepan, and add the orange rind and olive oil. Use a fork to mix the orange and olive oil, and to fluff up the grains.
- Serve the couscous topped with the fruit compote. Spoon the yoghurt on top, and sprinkle with pistachios.
- Vegan option: Replace the dairy yoghurt with soy or coconut yoghurt.
Note: If you use dried pears, cut it into chunky pieces.
Tip: This dish can be served warm, at room temperature, or chilled. It also makes a delicious breakfast!