Fruit And Yogurt Breakfast Couscous Recipes

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.

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).

Steps:

• Soak couscous in water for 20 minutes. At the same time, steep currants and apricots in Port wine. When couscous is soaked, break up any clumps with your fingers.
• Melt butter, add steeped fruit and saute a few seconds.
• Add the couscous, sugar and saute for a minute or until all of the ingredients are hot. Sprinkle sliced almonds over the top and serve.
• As a ridiculously rich option, spoon couscous in breakfast bowl and pour some heavy cream over the top.

Steps:

• Combine fruit, almonds, cinnamon, sugar and juice in medium saucepan over high heat and bring to boil.
• Reduce heat to low, cover and simmer, stirring occasionally, until fruit is softened and fragrant, about 10 minutes Meanwhile, place couscous in heat resistant bowl and pour in 1 cup boiling water.
• Add butter and stir briefly to combine.
• Cover with plastic wrap 3 minutes.
• Gently stir mixture with fork until grains are separated and lightly fluffed.
• Combine yogurt, honey and nutmeg in small bowl and mix well.
• To serve, divide couscous among 4 deep bowls.
• Top with fruit mixture, pour some yogurt onto each serving and garnish with fresh mint leaves.

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.