Couscous for Breakfast

Recipe

Breakfast Couscous

I just made this couscous for breakfast late last week, and was surprised when I realized I hadn't blogged about it yet - shame on me, because this is one of my absolute favorite things and I've been making it for a few years now - it's about time I got it on here! It's a really versatile recipe - I usually use cranberries, raisins, and almonds, but any dried fruit and nut combination can easily be substituted. I love this stuff so much that I sometimes eat it for dessert, too. Occasionally, someone I've shared this recipe with will have a hard time getting it to work: their couscous won't absorb all the milk. The best way to do this is to heat the milk in the microwave and have all the other ingredients ready to add in IMMEDIATELY when it comes out of the microwave. Dump all the ingredients into the milk and cover your container with a tightly fitting lid right away. Wait 10-15 minutes before taking off the lid, and it should come out perfectly every time. The result should be a crunchy, sweet mixture somewhat reminiscent of a healthy, hearty rice pudding. If I were to make a list of my top ten favorite breakfasts, this recipe would definitely be at the very top - I hope you enjoy it as much as I do!