If you’re hankering for an energizing, delicious switch from your breakfast routine, Suzy Karadsheh has just the thing in “The Mediterranean Dish” — couscous! We normally think of the teeny grain-like pasta as a base for a savory stew or side dish for bold-flavored kebabs, but couscous can also stand in as a healthier alternative to sugary cereal, as this adaptation of her recipe demonstrates. Serves 4. – Susan Puckett
Ingredients
- 1 ½ cups water
- 1 ½ cups Moroccan instant couscous
- 2 tablespoons ghee or unsalted butter
- 4 teaspoons brown sugar (or to taste)
- ½ to 1 cup chopped, toasted nuts (walnuts, pistachios, hazelnuts, almonds)
- ½ to 1 cup dried fruit (raisins, dried cranberries, chopped apricots, sliced dates)
- ½ cup sweetened or unsweetened flaked coconut (optional)
- Whole milk, almond milk, or another nondairy alternative, warmed
- Flaky sea salt
Instructions
- In a medium saucepan, bring the water to a boil over high heat. Add the couscous, stir, immediately turn off the heat and cover with a lid. Let the pan sit undisturbed for 10 minutes, allowing the couscous to absorb the water and double in size. Fluff with a fork.
- Meanwhile, in a medium nonstick skillet, melt the ghee or butter over medium-high heat. Add the couscous and allow it to toast for 3 to 5 minutes, flattening with a spatula and stirring until the grains crisp up a bit and slightly deepen in color.
- Remove from the heat and place a scoop of toasted couscous in each cereal bowl. Sprinkle each with brown sugar, nuts, dried fruit, and coconut (if using).
- Pour some warm milk over and dig in. Add a sprinkling of salt if you like.
Susan Puckett is an Atlanta-based food writer and cookbook author.
