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Peach and almond breakfast couscous

Warm couscous with peaches, vanilla yoghurt and toasted almonds.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm the couscous absorbs 100 ml of water in 5 minutes
  • Photograph the finished bowl
Time
About 15 min
estimated
Serves
2
see below
Energy
320 kcal
per serving
Protein
20 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains gluten, milk, tree nuts.

Cooking steps

  1. Put the couscous in a heatproof bowl and pour over the boiling water. Cover with a plate and leave for 5 minutes, then fluff with a fork.

  2. Meanwhile, toast the almonds in a dry frying pan over medium-low heat for 2 to 3 minutes, shaking the pan, until golden. Tip them onto a plate straight away; they burn quickly once they colour.

  3. Halve and stone the peaches and cut them into slices. Stir the vanilla into the yoghurt.

  4. Divide the couscous between two bowls and top with the yoghurt, peaches and almonds.

The useful detail

Fluff the couscous before adding toppings to keep the grains separate. Left to sit, the grains settle into a firm cake that the yoghurt cannot loosen.

Make it work for you

One serving is A bowl of couscous with 125 g of vanilla yoghurt, one peach and half the almonds. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Fat-free Greek yoghurt instead of 2%

    Tangier.

    Per serving: about 20 kcal less, about the same protein, about 2 g less fat.

  • Pumpkin seeds instead of almonds

    Toast them the same way.

    Per serving: about the same energy, about 1 g more protein, about the same fat.

    Allergens: Removes tree nuts.

  • Nectarines, or tinned peaches in juice

    Drain tinned peaches well. Nutrition is not recalculated for this swap.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A sweet breakfast bowl with the protein in the yoghurt, the carbohydrate in the couscous and the sweetness in the fruit. Sugars are not calculated, because the couscous record does not include them.

Nutrition per serving
Energy320 kcal
Protein20 g
Fat7 g
of which saturates2 g
Carbohydrate46 g
of which sugarsnot calculated
Fibre5 g
Sodium50 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
couscous70 gFDC 169699Couscous, dryFoodData Central's record for dry couscous has no sugars value, so sugars are left uncalculated for this recipe rather than guessed.263 kcal8.9 g
boiling water100 gNo energy0 kcal0.0 g
flaked almonds15 gFDC 170567Nuts, almondsCalculated with FoodData Central's record for raw almonds; flaked almonds are the same nut, sliced.87 kcal3.2 g
peaches250 gFDC 169928Peaches, yellow, raw98 kcal2.3 g
Greek yoghurt250 gFDC 170903Yogurt, Greek, plain, lowfat183 kcal24.9 g
vanilla extract2 gFDC 173471Vanilla extract6 kcal0.0 g
Whole recipeDivided by 2636 kcal39.3 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. of which sugars could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Keep the couscous, yoghurt and fruit separately in the fridge, and eat the couscous within 3 to 4 days. Slice the peaches just before eating, and keep the almonds in a jar.
Reheating
Eat cold, or warm the couscous in the microwave until it reaches 74°C / 165°F, steaming hot throughout before adding the yoghurt.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety and FoodSafety.gov, Safe Minimum Internal Temperatures. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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