Sunday, April 10, 2011

Absolutely Spectacular Sweet Breakfast Couscous

I'm not the biggest couscous fan in the world, but I bought some from the bulk section at Whole Foods one day when I realized that whole wheat couscous existed. I haven't always enjoyed it as a savory dish, so I decided to experiment with it.

This amazing sweet salad is a perfect, well rounded and nutritious breakfast. It will give you a quick pick-me-up with its incredible taste and will keep you full until lunch time. This recipe makes a large batch, because you will be sure to eat it (for breakfast, for lunch, for dinner, for a snack, for dessert…) It makes enough to feed two people breakfast for a whole week. If you’d like, cut the recipe in half. Experiment with the nuts (pecans, almonds or peanuts would do nicely), with the minced greens (extra nutrition and flavor), and with different amounts of dried fruit (chopped dried peaches, apricots, prunes).

If you have quinoa around the house, try using that instead. It will add a boost of protein.

Absolutely Spectacular Sweet Breakfast Couscous

  • 1 ½ cups whole wheat couscous
  • 1 ½ cups vegetable stock
  • ½ of a red bell pepper, chopped
  • 1/3 cup diced green onions
  • ¾ cup chopped walnuts
  • 1 inner stalk celery with leaves, chopped
  • 2/3 cup minced fresh baby spinach, parsley or cilantro (your preference)
  • ¾ cup dried fruits: cranberries, blueberries, raisins
For the dressing:
  • 1 ½ tablespoons honey or suitable vegan substitute
  • ¼ cup extra virgin olive oil
  • ¼ cup + 1 tablespoon apple cider vinegar
  • 1/8 teaspoon ground cinnamon
Bring the vegetable stock to a boil. Remove from heat and stir in the couscous; cover and let sit for five minutes. Remove the lid and fluff with a fork. Chill in the refrigerator, uncovered, stirring occasionally, for at least an hour.

Mix all the ingredients for the dressing in a small container with a lid and shake vigorously until thoroughly mixed.

When the couscous is chilled to room temperature or below, add in the remaining ingredients and mix. Pour the dressing over the top and mix well. Either eat at room temperature or chill until cold.

To make a similar, savory couscous, make the following substitutions:
  • Extra diced veggies instead of the dried fruit
  • Balsamic or red wine vinegar for the apple cider vinegar
  • Any favorite dried or fresh herb for the ground cinnamon, and increase to 1/4 teaspoon (dried) or 1 tablespoon (fresh)
  • Eat warm instead of chilled
A rainbow of nutritious colors and delicious tastes!
Sending this to Presto Pasta Nights guest hosted by Sweet Artichoke


    1. That looks delicious, I'm going to attempt to make it! I used to make couscous with watered down apple juice, then out cut up apples and onions in it with some dried fruit and cashews. It was yum. :D

    2. Hey,

      Yummy and tasty breakfast...

    3. I love shopping at the bulk section in Whole Foods. Have not tried couscous though.

    4. Thanks for sending this delicious, colorful and healthy couscous to the event!
      I'm glad to discover your lovely blog on the same occasion :-)

    5. That looks super healthy! Love the combo of flavors.

    6. Yum! This looks delicious! I can't have wheat, so I use millet or quinoa as my grain for couscous...adding walnuts and dried fruits sounds delightful...and looks so pretty!

    7. Interesting recipe. I am also not a big fan of coucous, but love quinoa.

    8. I could so have the quinoa version of this and I adore walnuts so anything with them is just so delicious! Thanks for sharing this recipe, I can't wait to try it!

    9. Love your blog (new to it). I agree with comments above, other grains could be substituted for a GF version.