FRUIT AND YOGURT BREAKFAST COUSCOUS
This dish is light and fluffy and slightly sweet. It's quick and easy to throw together. Couscous is quite bland and inherits the flavors of what it's cooked or mixed with so this dish soaks up the flavors of the honey-yogurt-cinnamon combination. This recipe is adapted from the Big Book of Recipes for Babies, Toddlers and Children.
Provided by A.B. Hall
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Set aside two bowls and divide the dry couscous between them (pouring half in each).
- If using dried fruit, set aside a third bowl and fill with the fruit.
- Add the water and 1 tbsp honey to a small saucepan. Bring the water to a boil and pour 1/2 cup boiling water over each bowl of couscous. Pour the remaining water over the dried fruit (this will allow the fruit to plump and become tender and even more delicious).
- Cover each bowl of couscous and let sit for 5-10 minutes until the water has been fully absorbed. Fluff with a fork.
- Drain the water from the bowl of fruit. Add half the yogurt to each bowl. Divide the fruit in half between the bowls. Divide the chopped almonds between the bowls. Drizzle each bowl with 1 tbsp honey. Sprinkle 1/4 tsp cinnamon on each bowl. Mix, if desired. Enjoy, it's delicious!
- Notes: I love a combination of dried fruit with this dish. I have used dried apricots, pears, cherries, raisins, blueberries, goji berries, currents and dates (not all at once, but hey why not?). Raisins are by far the easiest as they are a staple in many kitchens (and they're great in this dish).
- Notes (for serving an adult and a young child): Divide the dry couscous between two bowls: 1/2 cup and 1/4 cup. Make sure to chop the dried fruit into bite-sized pieces. When dividing the water between the bowls, add 5-oz boiling water to the adult portion and 3-oz to the child portion (using a measuring cup makes this easy). Skip the nuts if your child hasn't been introduced to them yet or if the pieces are large enough to present a choking hazard. Also, make sure your child has gotten an OK from the doctor to eat honey (typically given at 1 year).
Nutrition Facts : Calories 626.2, Fat 12.4, SaturatedFat 2.6, Cholesterol 11.1, Sodium 120.7, Carbohydrate 118.6, Fiber 9.7, Sugar 30.7, Protein 16.3
GRILLED VEGETABLES WITH COUSCOUS AND YOGURT SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over high heat. Toss the bell peppers, squash, mushrooms, garlic, herbs, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Brush the onion rounds with olive oil and season with salt. Brush the grill pan with olive oil, then grill the bell pepper mixture and onion rounds (in batches if needed), turning, until tender and marked, about 10 minutes. Peel the garlic.
- Meanwhile, cook the couscous as the label directs.
- Pulse the garlic, 2 pieces grilled bell pepper and the yogurt in a mini food processor or blender until smooth. Add 1/4 teaspoon salt, and pepper to taste. Cut the remaining grilled bell peppers into chunks and toss with the squash, mushrooms, herbs and onion in a large bowl; season with salt.
- Fluff the couscous with a fork and divide among bowls. Top with the vegetables and almonds and serve with the yogurt sauce.
Nutrition Facts : Calories 473, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 616 milligrams, Carbohydrate 72 grams, Fiber 12 grams, Protein 17 grams
SWEET COUSCOUS WITH NUTS AND DRIED FRUIT
Provided by Giada De Laurentiis
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
- Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
- Transfer the couscous to an airtight container and store in the refrigerator.
- Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
VEGAN BREAKFAST COUSCOUS WITH FRESH FRUIT
From the fabulous cookbook La Dolce Vegan. Feel free to substitute your favorite fresh fruit in season: peaches, berries, etc.; even dried fruit, etc. Couscous is ideal for breakfast as it is not only nutritious but cooks very quickly. Living the Dolce Vegan!
Provided by COOKGIRl
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- *NOTE: Regular cow's milk can be substituted for the soy milk.
- In a small pot on high heat, bring the milk substitute and juice of choice just to a boil.
- Reduce heat and stir in the couscous with a fork. Cover and simmer for 2-3 minutes.
- Turn off heat, leave pan on element, and allow to stand a few minutes.
- If desired, season with salt. Serve with fresh fruit and a sprinkle of cinnamon or other favorite spice.
- Yield: 1 medium or 2 small servings.
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
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