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:
- Put the couscous in a medium pot and add water.
- Bring the water to a boil, then cover and remove from the heat.
- Let it sit for 10 minutes.
- Add toppings.
- Fluff with a fork or stir well.
Cooking method – Microwave:
- Combine couscous, milk, and water in microwave-safe container.
- Add mixes.
- Microwave for 3 minutes.
- Let it sit for a few minutes.
- Fluff with a fork or stir well.
- 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.
