Could a whole wheat ‘sweet’ breakfast couscous with a dried fruit compote add variety to a vegan diet? Lucky for me, I remembered the non-vegan version of this recipe. Because it was the variety I was looking for. And I cannot wait to make different varieties to this “sweet” couscous breakfast.
My Indian friend turned me onto this easy and quick breakfast dish. She used to bring it in the office every morning and always offer it to me. Finally one day I accepted. Yummy! She rattled off the quick recipe and I brought my own batch the next day, being given flying colors for making the recipe tried and true. That was over two years ago, at least.
Lately, I’ve been looking to add variety to my vegan breakfast meals. And this just popped into my mind! But what I remember is the original recipe called for 1/2 to 1 cup of sugar. Way.Too.Much.Sugar! So I swapped it out. And I like this version mucho better.
BTW, Xagave and honey are nearly comparable in calories. But Xagave is nearly 20 points lower on the glycemic index! “Two tablespoons of Xagave has about the same fructose of one large apple and less glucose!” ~ Xagave.
I put the word “sweet” in quotes because if described Xagave… its like a neutral sweetness. Very palatable. And the sugar can be swapped for equal parts of Xagave in any recipe!
In fact, I haven’t used sugar since the #blendretreat last year! #speaksthetruth.
I don’t like my breakfast too sweet. So feel free to add more Xagave when the couscous is cooking or just drizzle it on top until desired sweetness is achieved!