Breakfast Couscous Food
HOT BREAKFAST COUSCOUS
When I went on a 6 day kayaking trip, our guides whipped this up one morning over the campfire. It was delicious and I started making it at home.
Provided by JUNEBUFF1
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the apricots, raisins and almonds.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 52.1 g, Cholesterol 1.2 mg, Fat 4.9 g, Fiber 4.3 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 31.7 mg, Sugar 14.8 g
COUSCOUS FOR BREAKFAST!
I'm always thinking up new ways to prepare hot cereal in the morning. Here's another one for you to try! For maximum health benefits, use whole wheat couscous. For a vegan version, try almond milk or soy milk!
Provided by COOKGIRl
Categories Breakfast
Time 6m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring the milk to the boil without scorching.
- As soon as the milk starts to boil, stir in the couscous with a fork. Add a pinch of salt.
- Reduce heat, cover and cook on low for 4 minutes.
- Remove from heat and stir in the rose water or almond extract.
- Garnish couscous with dried fruit, sugar, cardamom and nuts. If you wish, add a few slices of strawberries to each serving.
- Also, you can pour a little bit of milk or cream on top.
- Serve hot.
BREAKFAST COUSCOUS
Make and share this Breakfast Couscous recipe from Food.com.
Provided by Mr. Ladypit
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat milk, vanilla, maple syrup, and raisins in a saucepan over medium heat until hot and steamy. DO NOT BOIL!
- Stir in couscous, cover, and remove from heat.
- Let stand for 5 minutes.
- Sprinkle with cinnamon and serve warm.
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- Dissolve the veg stock cube in the correct amount of boiling water to cook the cous cous. Cook the cous cous in the stock according to the instructions on the pack - it usually takes about 6-8 minutes.
- Crack the eggs into a decent sized jug and whisk with a fork until they are mixed well. Add the chopped parsley and season with sea salt and freshly ground black pepper. Stir and set aside.
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- Toast almonds in a skillet over medium heat, stirring occasionally, until lightly browned on all sides. Set aside.
- In a medium saucepan over high heat, combine the water, cinnamon, nutmeg and honey. Stir and bring mixture to boiling.
- Remove cover, and fluff couscous with a fork until granules begin to separate. Stir in the dates, cherries and almonds.
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- In a microwave proof bowl, combine the milk with cinnamon, honey, ground ginger, and cardamom. Cover and microwave for 2 minutes, until the milk is very warm and steaming.
- Remove the bowl from the microwave. Remove the cardamom pods and stir in the couscous. Cover and let sit for 10 minutes, or until the milk has been absorbed. Stir in chopped almonds and dried fruit and enjoy warm.
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- Let it stand for 10 minutes until the water is absorbed, then fluff up with a fork.Soak the raisins in lukewarm water for 15 minutes until softened, then drain.
- Toast the almonds and pine nuts by placing them in a dry frying pan over a medium heat and stirring for 2 to 3 minutes, until golden brown.
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- Place couscous, sultanas, cranberries, dried apricots and flax seeds into a breakfast bowl and mix together.
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- Combine milk and cinnamon stick in a large saucepan over medium-high heat; heat 3 minutes or until small bubbles form around inner edge of pot (about 180°). Do not boil.
- Remove from heat; stir in couscous, apricots, currants, 4 teaspoons brown sugar, and salt. Cover the mixture, and let it stand 15 minutes. Remove and discard cinnamon stick. Divide couscous among each of 4 bowls, and top each with 1 teaspoon melted butter and 1/2 teaspoon brown sugar. Serve immediately.
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- Toast the almonds in a skillet over medium heat for one minute, then stir in the shredded coconut. Continue to cook for a few more minutes (stirring constantly) until they both are slightly tanned and fragrant. (Be careful – nuts go from toasted to burnt in a flash!) Remove and set aside.
- Pour coconut milk in a small saucepan and heat until almost boiling, but not quite. Add toasted couscous, honey, and dash of salt and stir quickly. Cover the pot and remove from heat; let sit for 15 minutes. During this time, the couscous will absorb the liquid. Once couscous has absorbed all of the liquid, add in the toasted almonds, apricots, and shredded coconut. (If you like this really sweet, feel free to add in a little more honey at the end!)
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- Combine milk and cinnamon stick in a large saucepan over medium-high heat; heat 3 minutes or until small bubbles form around inner edge of pot (about 180°). Do not boil.
- Remove from heat; stir in couscous, apricots, currants, 4 teaspoons brown sugar, and salt. Cover the mixture, and let it stand 15 minutes. Remove and discard cinnamon stick. Divide couscous among each of 4 bowls, and top each with 1 teaspoon melted butter and 1/2 teaspoon brown sugar. Serve immediately.
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