About the recipe
Those of you who follow me on Instagram may have seen in my stories that I attempted to make the quick version of my mom’s Moroccan couscous. People who know my mom know that when she cooks, she makes enough for an army. When she made a couscous, there was always extra plain couscous left. The next day, my brother and I would heat it in a little bit of milk and add cinnamon and sugar to it. It was more of a dessert than a breakfast, but it was delicious.Jump to Recipe
Couscous is a staple in North African cuisine, so I had it a lot growing up. I would describe this grain as a variety of pasta that has the shape of tiny pearls made from semolina. For this breakfast couscous, I used instant whole-wheat couscous. It gets ready in less than 5 minutes and you can use part of it for this recipe in the morning and the rest as a side with roasted vegetables and a piece of fish in the evening!
I reheated my couscous in a saucepan with a little bit of milk, cinnamon, nutmeg and honey. Then, I added my toppings: roasted almonds, cherries and hemp seeds.
- Pick your toppings: any fruit will do, fresh, dried or frozen, nuts, peanut butter, Greek yogurt.
- Make it vegan by using plant-based milk and replacing the honey with maple syrup.
- ½ cup cooked whole-wheat couscous
- ¼ cup milk
- 1 tsp honey
- 1 tsp cinnamon
- 1 tsp nutmeg
- ¼ cup cherries
- 2 tbsp roasted slivered almonds
- 1 tbsp hemp seeds
- In a saucepan over medium heat, mix the couscous, milk, honey, cinnamon and nutmeg. Let it reach a boil and cook for 5 minutes.
- Toast the slivered almonds by roasting in a dry pan until lightly brown.
- Garnish the couscous with cherries, almonds and hemp seeds.