Fruitandyogurtbreakfastcouscous Recipes

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:

• *NOTE: Regular cow's milk can be substituted for the soy milk.
• In a small pot on high heat, bring the milk substitute and juice of choice just to a boil.
• Reduce heat and stir in the couscous with a fork. Cover and simmer for 2-3 minutes.
• Turn off heat, leave pan on element, and allow to stand a few minutes.
• If desired, season with salt. Serve with fresh fruit and a sprinkle of cinnamon or other favorite spice.
• Yield: 1 medium or 2 small servings.

Steps:

• In a bowl combine yogurt, oats, chia seeds, and milk.
• Stir to combine then layer half in a wide-mouth mason jar or container.
• Add half the fruit and berries then layer in remaining yogurt mixture and berries. Refrigerate overnight, and up to 3 days.

Steps:

• Bring water and butter to a boil in a saucepan; remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Transfer couscous to a bowl and allow to cool, 5 to 10 minutes.
• Stir persimmons, apple, mandarin oranges, and 3 tablespoons reserved mandarin orange liquid into couscous; mix in honey. Stir walnuts and cinnamon into couscous; toss well.

Steps:

• Heat milk, vanilla, maple syrup, and raisins in a saucepan over medium heat until hot and steamy. DO NOT BOIL!
• Stir in couscous, cover, and remove from heat.
• Let stand for 5 minutes.
• Sprinkle with cinnamon and serve warm.