Quick Couscous Breakfast

In Moroccan Food by Amanda MouttakiLeave a Comment

We have been consciously trying to change our life habits.  This includes what we’re eating and spending time at the gym.  I’ve been really trying hard to get rid of the baby fat that just seems to sit on me!   The best part of our diet however is that we eat pretty well to begin with.  Moroccan food is overall very healthy incorporating a lot of fruit and vegetables, small amounts of protein from a variety of sources.  But eating Moroccan food in American portions is not so helpful!

This morning after a great workout we came home to find we were all out of cereal and tired of eggs.  I have been craving couscous but my dear husband dislikes it so I never make it.  But I did remember the box of quick cooking whole wheat couscous, that I would normally push aside.  I came up with this dish from the pantry.

1 cup of quick cooking couscous
1 1/2 c organic skim milk
1 tsp sweet cream butter
1/2 tsp cinnamon
1/2 tsp vanilla extract
1 dry apricot
1 medjool date
1/4 c pistachios
small handful of craisins

Cook couscous according to package directions, substituting milk for water.  (I add a 1/2 cup extra because the milk absorbs more than water does).  Mix in the butter.  While waiting for it to plump cut up the dry ingredients of your choice.  Mix into couscous.  You may want to add a little more warm milk if you like, and sprinkle cinnamon and a little powdered sugar on top.  You can change the nuts/dry fruits to whatever you like or have on hand!

Amanda MouttakiQuick Couscous Breakfast

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