Often couscous is served as a savory dish. Rarely, is it eaten for breakfast. This sweet dish was created a few years ago. It’s a lighter alternative to the heavy-weight oatmeal cereal. Store it in a tightly sealed container in the refrigerator, and savor it one bowl per morning. Fight the usual 3 p.m. weekday sweet snack attack with this treat, too. Change the amount of nuts and dried fruit to accommodate a preference for flavors. Serve with Greek yogurt and drizzle honey to your sweet taste.
Sidenote: A friend on my facebook page suggested serving it with coconut milk. Sounds delicious to me! Thanks, Lauren!
By the way, I love Oui, Chef‘s Chewy Fruit and Nut Bars recipe.
Breakfast Couscous with Dried Fruit and Nuts
1 cup freshly squeezed orange juice
The zest of one orange
2 to 3 tbsp. honey (more or less as desired)
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 tsp. nutmeg
a pinch of salt
(Optional) 2 to 3 tbsp. of rose water
1 cup of couscous
1/2 cup of chopped dried apricots (other chopped dried fruit)
1/2 cup of dried cranberries (another chopped dried fruit)
1/4 to 1/2 cup of sliced almonds, toasted (or other nut)
(Optional) 1/4 to 1/2 cup of unsweetened coconut flakes, toasted
1/4 to 1/2 cup of green grapes, sliced in half*
(Optional) Greek Yogurt and honey
1. Bring orange juice, orange zest, honey, vanilla extract, cinnamon, nutmeg, salt and rose water to a boil.
2. Remove liquid from heat and stir in couscous. Let set for at least five minutes. Fluff with a fork.
3. Stir in apricots, cranberries, almonds, and coconut flakes. Let sit for few minutes, for the heat will gently rehydrate the the dried fruit.
4. Serve with yogurt and drizzle with honey.
* Experiment with other fresh fruit, too
One thought on “Breakfast Couscous with Dried Fruit and Nuts”
I do make other variations of nuts and dried fruits for breakfast and snacks.
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