This recipe reminds me of my Oregon mornings where I lived for 3 years. Almost every Fall and Winter morning, I would make this and very similar meals like it before a long day snowboarding. Therefore, I make it often when I am missing the North West. I love couscous and it is not just for dinner, it makes for a BLD- Breakfast, Lunch, and Dinner. 🙂 This is such a tasty breakfast, put the box of cereal down and read on…
You can use any combo of dried fruit like cherries, apples, blueberries, or raspberries. Also you could use quinoa instead of couscous but I love couscous here. Plus you can make it the night before and have it hot or cold. See all the combos and how this can be no work if you plan the night before, plus great for left overs. 😉
Serves 2-3
1/4 cup water
1 cup soy milk or almond
1/2 cup uncooked couscous, whole-wheat
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup walnuts, toasted
2 tbs brown sugar
1/2 tsp ground cinnamon
1/8 tsp salt
I sometimes use maple syrup and/or agave syrup as the grand finale topper.
1. Bring water to a boil in a small saucepan; stir in milk and remaining ingredients. Remove form heat. Cover; let stand 10 mins. It will thicken as it cools. Now I often drizzle with maple syrup or agave. Time to start the day and with this power meal there is nothing you can’t get done!
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