I had class this morning -- it's pretty sad to get up on a grey Sunday morning and head into campus. So I decided to cheer myself up and give myself some extra energy by making breakfast instead of just cereal. In an effort to make something tasty and use up some of the ingredients I have hanging around my kitchen, I prepared breakfast couscous. Very easy to make and a fun way to use up random ingredients accumulating in the cupboard.
Tropical Breakfast Couscous
Adapted from Food Matters by Mark Bittman
- 1 1/4 cup water
- 1 cup whole wheat couscous
- 1/3 cup shredded coconut (unsweetened)
- 1 sliced banana (plus more for garnish if desired)
- 1/2 cup chopped walnuts
- Milk (I wanted to use coconut milk here, but realized my can was dented to had to go with the cow milk variety. I bet coconut milk would be even better, but haven't personally confirmed this).
Bring the water to a boil in a medium-sized saucepan. Add the couscous and coconut and remove from heat. Cover the pan and set aside for 10-20 minutes. Remove the cover, fluff the couscous, and add the banana and nuts. Put the couscous in serving bowls (makes about 5 servings) and garnish with honey and milk, if desired.
Well, it took me ten minutes to write this post...I guess I have a goal for next time.