Tuesday, December 27, 2011

Tony's Breakfast Couscous

When I got home from Connecticut, I have had a rough couple of days so I internally refused to go grocery shopping. Thus, this week is one of those Super Exciting Weeks where I randomly make things based on what I have in the house (SHOCKING, I know right?!). So tonight I had a breakfast-for-dinner that uses couscous as the base of a breakfasty thing that is kind of similar to oatmeal. It was interesting and not at all what I expected. I liked it a lot. I would actually perhaps consider making it for breakfasts in the morning, should I ever run out of bagels. I would definitely keep this recipe around.

couscous

Tony's Breakfast Couscous
Cooking Light, May 2006

Latimer received this recipe from the husband of one of her guides, and it quickly became a favorite way to start the day. You can prepare it the night before and serve warm or cold. The recipe is easy to double to serve more people. Use any combination of dried fruits you like--cherries, apples, blueberries, or raspberries. You can substitute one cup fat-free milk for dry, and decrease the water to 1/4 cup.

1 1/4 cups water
1/2 cup nonfat dry milk
1/2 cup uncooked couscous
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup chopped walnuts -- toasted
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Bring water to a boil in a small saucepan; stir in milk and remaining ingredients. Remove from heat. Cover; let stand 10 minutes. (Mixture will thicken as it cools.)

Servings: 3

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