Breakfast Couscous
Couscous for breakfast is not a common idea, and that is exactly what makes it worth trying. Quick to cook, endlessly adaptable, and with a texture that carries toppings better than most grains — here it is the base for pepitas, flaxseed, cranberries, pecans, walnuts, and pistachios, and the result is one of the more satisfying ways to start a morning.
Ingredients
- 1/2 cup couscous
- 1 cup milk
- 1 tablespoon pepitas
- 1 tablespoon flaxseed
- 1 tablespoon dried cranberries
- 1 tablespoon pecans chopped
- 1 tablespoon walnuts chopped
- 1 tablespoon pistachios chopped
- 1/8 teaspoon salt
Instructions
- In a small saucepan bring milk to a boil. (NOTE 1)
- Add couscous and stir once.
- Remove saucepan from heat, cover and allow couscous to absorb liquids (5-10 minutes)
- Chop the nuts (pecans, walnuts, pistachios).
- Add remaining ingredients and stir well. (NOTE 2)
- Divide over 2 bowls.
Notes
- If you don't want to use milk, use water instead of fruit juice. It will change the protein content.
- Instead of adding the cranberries after the couscous is done, you can add the cranberries at the same time as the couscous and have the dried fruits absorb some of the milk as well and become juice instead of chewy (when adding it at the end).
Nutrition
Calories: 402kcalCarbohydrates: 50gProtein: 14gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 7gSodium: 198mgFiber: 5gSugar: 12g