If you're anything like me, you may be a little tired of oatmeal and cold cereal and in need of some variety. Well, you're in luck because I have an easy breakfast couscous recipe for you that is also delicious and healthy.
This is such an easy breakfast recipe. You can have it 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 up to a week. 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.
This recipe was featured in our lineup of quick and easy breakfast recipes. Check them out for more easy and delicious breakfast goodness!
🥄 Equipment
You will need a skillet and saucepan to make this recipe.
🥣 Ingredients
This recipe uses only 7 ingredients if you don't count water. Plus, you probably already have most of these ingredients in your pantry. Winning!
If you don't have honey, you can substitute agave syrup or all-natural maple syrup. If you don't mind added sugar, you can also add a couple of tablespoons of that instead.
- 2 cups water
- 2 cups dry couscous
- 1 tablespoon ground cinnamon
- 1-½ teaspoon ground nutmeg
- 2 tablespoon honey
- ⅓ cup chopped dates
- ⅓ cup dried cherries or cranberries
- ½ cup slivered almonds, toasted
📝 Instructions
This recipe is as easy can be. It's just a matter of lightly toasting the almonds and cooking the couscous in water seasoned with cinnamon and nutmeg. After the couscous is done cooking, simply stir in the fruit and almonds.
Step 1. Toast almonds in a skillet over medium heat, stirring occasionally, until lightly browned on all sides. Set aside.
Step 2. 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.
Step 3. Remove cover, and fluff couscous with a fork until granules begin to separate. Stir in the dates, cherries and almonds.
🍽️ Serving Suggestions
This breakfast couscous is delicious with honey or brown sugar and milk or cream. It can be eaten hot or cold. I really enjoy it hot, especially on a cold January morning. If you want a bigger breakfast, try serving it with one of our Cheesy Scrambled Eggs recipes.
❓ Frequently Asked Questions
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.
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.
You can have this recipe ready in as little as 10 minutes.
This recipe makes 8-10 servings.
Yes. You can make it ahead and store it in the refrigerator for up to one week. Reheat in the microwave on high for about a minute. Serve with milk or cream.
No. This recipe is not gluten free.
🍳 More Easy Breakfast Recipes
- Cherry Vanilla Granola
- Blueberry Granola
- Gluten-Free Coconut Breakfast Cookies
- Maple Pecan Scones for Two
- Easy Basic Overnight Oats by Eating Bird Food
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📖 Recipe
Breakfast Couscous
Equipment
Ingredients
- 2 cups water
- 2 cups dry couscous
- 1 tablespoon ground cinnamon
- 1-½ teaspoon ground nutmeg
- 2 tablespoon honey
- ⅓ cup chopped dates
- ⅓ cup dried cherries or cranberries
- ½ cup slivered almonds toasted
Instructions
- 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.
Nutrition Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Peggy says
I have frozen cranberries on hand. Can I substitute them for the dried cherries, and if so, how much to use?
Sandra says
Hi Peggy,
I don't see why not. I would thaw them first and then gently stir them in as instructed. You can adjust the amount according to your taste. Perhaps start with 1/4 cup and add more if desired. Dried cranberries taste sweeter than frozen, so if you find that the couscous is not sweet enough, you can stir in a bit more honey or brown sugar.
Trish M says
Hi Sandra, from Sydney Australia
Despite being the middle of spring it is a cold rainy morning here. Just made your Breakfast Couscous and it is Delicious! I did substitute most of the water with Almond Milk and served with a splash of pouring cream and a little brown sugar as suggested. Scrumptious! Thank you!!
Sandra says
Hi Trish! I'm so glad you enjoyed the breakfast couscous. Almond milk sounds wonderful. I appreciate you returning to let us know how it turned out! 🙂