breakfast

Breakfast Couscous

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Usually I eat a bowl of hot oatmeal for breakfast. I would cook the plain oats and then sprinkle some cinnamon, ginger, and nutmeg, and drizzle honey on top. Occasionally, I would stir in some raisins or currants, berries or slices of mandarin orange.

I decided to try something new and make some breakfast couscous. I found a container of couscous in my buddy’s pantry and decided to smuggle it back into my kitchen.

Ingredients (2 servings):

  • 1/2 cup couscous
  • some liquid*
  • Your choice of mixes and toppings, some suggestions: cranberries, raisins, sliced almonds, mixed nuts, brown sugar, cinnamon, salt, honey, maple syrup, and/or anything else you’d like.

* For a thicker consistency, 1 cup water (or 3/4 cup milk and 1/4 cup water). For a thinner consistency, 1 1/4 cup water (or 1 cup milk and 1/4 cup water).

Cooking method – Stove top:

  1. Put the couscous in a medium pot and add water.
  2. Bring the water to a boil, then cover and remove from the heat.
  3. Let it sit for 10 minutes.
  4. Add toppings.
  5. Fluff with a fork or stir well.

Cooking method – Microwave:

  1. Combine couscous, milk, and water in microwave-safe container.
  2. Add mixes.
  3. Microwave for 3 minutes.
  4. Let it sit for a few minutes.
  5. Fluff with a fork or stir well.
  6. Sprinkle additional toppings, if desired.

Cooking the couscous was simple. Next, adding the toppings – the fun part.

I grabbed a container of Chobani Greek Yogurt Non-fat Pomegranate from my fridge.

Here’s my bowl of Breakfast couscous with honey, cinnamon, and pomegranate greek yogurt

Too bad I didn’t have any almonds or mixed nuts around. Some crushed almonds, walnuts, or sunflower seeds on top would have been perfect.

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