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
Ingredients
- 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
- Honey
- 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.
Speed blogging—this might be a great idea for later in the semester. Good luck getting all your work done! Have you ever tried congee for breakfast? My Moosewood cookbook has some recipes, but I've never done them...
ReplyDeleteThe coconut milk sounds fantastic! Also I am in love with cous-cous (the food so nice they named it twice! yes, I just completely ripped off "Pineapple Express") and can't wait to try this. I've never thought of cous-cous as a sweet food so this is definitely on my list to make.
ReplyDeleteThis is insane... and I mean that in a good way. It's interesting how we tend to associate certain things with certain times of the day. After all, there's no rule that couscous can't be eaten for breakfast but I never would've thought of it.
ReplyDeletewv: bakee. I was going to say "how appropriate" but this post doesn't involve any baking.
I would really like to know why your couldn't use your can of coconut milk because it was dented. That seems like an odd and wasteful thing. I am not trying to be judgmental, I am just very curious.
ReplyDeleteI also want to thank you for posting this recipe. I am looking for recipes to use in my health class, and I just made this with quinoa and cream of wheat. Yum! I used 1 1/2 C water, 3/4 C coconut milk, one cup of quinoa and 1/2 cup of wheat farina, two bananas, a bit of shredded coconut, and 1/4 ish c of chopped walnut (I bet almond would be awesome too). As a side note, I was only going to use quinoa, but ran out so I threw in the wheat farina so I would still have an edible breakfast!
DeleteAnd that was supposed to be 1/2 c quinoa, as that was all I had...
Deletedented cans can potentially expose the canned food inside to bacteria. some dents are ok (especially ones that it is obvious haven't broken the can), but others are potentially dangerous. if the dent had been minor or i had recently caused it myself, i would have used the coconut milk anyway.
Delete