03.5.10Breakfast Couscous with Dried Fruit and Nuts
Posted Mar 05 2010 12:00am
Breakfast Couscous with Dried Fruit and Nuts
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!
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.