This healthy, delicious and easy breakfast recipe is a great alternative to oatmeal. It is packed with nutritious ingredients and hearty enough to keep you satisfied all morning!
Answers to questions you may have about this breakfast couscous recipe:
What is couscous?
Couscous is actually very tiny pasta. It does resemble quinoa, but the two are quite different. Quinoa is a seed and is gluten-free. In contrast, couscous is made from wheat and does contain gluten.
How do I cook couscous?
You would cook couscous just like you would any other pasta – in boiling water. However, unlike your spaghetti, you would not continuously boil it in the water and then drain the water when done. You bring the water to a boil, add the couscous, and then turn off the heat to allow the pasta to absorb the water. The cooking method is actually similar to what you would use to cook rice. The ratio for this recipe is 1:1 – one cup of water per one cup of dry couscous.
How long does this recipe take to make?
You can have this recipe ready in as little as 10 minutes.
How many servings does it make?
This recipe makes 8-10 servings.
Can you make it ahead?
Yes. You can make it ahead and store it in the refrigerator for up to two weeks. To reheat, heat in the microwave on high for about a minute. Serve with milk or cream.
Is it gluten free?
No. This recipe is not gluten free.
If you’re anything like me, you may be a little tired of oatmeal and in need of some variety. Well, you’re in luck because today I have an easy breakfast recipe for you that is also delicious and healthy. With January right around the corner, I am sure you will be looking for healthy breakfast recipes. Please stay tuned, because I have a bunch of healthy breakfast recipes planned to share with you in January. This breakfast couscous is a little taste of what is to come.
I chose this recipe to share with you now because it is such an easy breakfast recipe. December is so, so busy. Am I right? This dish takes that into account. You can have this one on the table and in your belly in 10 minutes or less. Plus you can make it ahead and keep it in the fridge for those busy December mornings. In addition, it’s way healthier than the prepared oatmeal or cereal that you would buy in the store that are loaded with sugar. This breakfast couscous is sweetened with honey and dried fruit. No added refined sugar. None. Your body will thank you.
Don’t you just want to dig into a bowl of that right now? The cooking process infuses the couscous with the flavor of cinnamon and nutmeg. It adds a ton of flavor without adding calories. Who can argue with that?
Finally, you can dress it up in so many ways. Instead of almonds, how about using walnuts or pecans? You can use any kind of dried fruit. Apricots and raisins are great. How about dried pineapple and coconut for a pina colada version? Instead of flavoring the couscous with cinnamon and nutmeg, you can add rum extract to the water. Make it yours.
I hope you love this breakfast couscous recipe, and don’t forget to subscribe using the form on this page. You will not only receive an email notification every time a new recipe is published, but you will also receive a free ebook of helpful kitchen tips. Looking forward to having you aboard!
- 2 cups water
- 2 cups dry couscous
- 1 Tbsp ground cinnamon
- 1-1/2 tsp ground nutmeg
- 2 Tbsp honey
- 1/3 cup chopped dates
- 1/3 cup dried cherries or cranberries
- 1/2 cup slivered almonds toasted
- 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.
- Once boiling, add couscous, turn off heat, cover and let sit for 5 minutes.
- Remove cover, and fluff couscous with a fork until granules begin to separate. Stir in the dates, cherries and almonds.
- Serve with honey, brown sugar and milk or cream.