Breakfast Couscous With Dried-Fruit 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
• 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

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.
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.

water, brown sugar, mixed dried, black tea, lemon juice, couscous, unsalted butter, boiling water, cinnamon, milk

Taken from www.epicurious.com/recipes/food/views/breakfast-couscous-with-dried-fruit-compote-350221 (may not work)