Tired of the same old oatmeal? Whisk yourself away to a tropical paradise with this incredibly simple and delicious Breakfast Couscous! Imagine fluffy pearls of couscous soaking up creamy coconut milk and zesty orange juice, creating a warm, satisfying bowl that’s ready in under 10 minutes. It’s a vibrant, healthy, and surprisingly easy way to start your day with a burst of sunshine.
Ingredients
• 1 cup / 173g dry couscous
• 1 cup / 240ml full-fat coconut milk
• 1 cup / 240ml orange juice
• ½ tsp / 2.5ml vanilla extract
• 2 tbsp / 30ml honey (or maple syrup for vegan)
• 4 cups / 600g sliced fresh tropical fruit (mango, pineapple, kiwi, etc.)
Instructions
1. In a small saucepan, combine the coconut milk and orange juice. Bring the mixture to a gentle simmer over medium heat, being careful not to let it boil.
2. Once simmering, stir in the dry couscous and vanilla extract.
3. Immediately cover the saucepan, remove it from the heat, and let it stand for 5-7 minutes, or until all the liquid has been absorbed.
4. Uncover the pot and fluff the couscous with a fork to separate the grains.
5. Drizzle in the honey and stir gently to combine.
6. Divide the warm couscous between two bowls and top generously with your favorite sliced fresh fruit before serving.
Nutritional Information
• The following is an estimate for one serving (2 cups), excluding fresh fruit toppings.
• Calories: 289
• Fat: 2g
• Carbohydrates: 60g
• Protein: 8g
• Fiber: 5.5g
• Sugar: 19g
• Sodium: 29mg
Pro Tips
• for the Best Breakfast Couscous
• For a fully vegan breakfast, simply swap the honey for an equal amount of maple syrup or agave nectar.
• Add a delightful crunch and extra flavor by topping your bowl with toasted coconut flakes, chopped macadamia nuts, or slivered almonds.
• Elevate the tropical flavors with a pinch of warming spices like ground cardamom, cinnamon, or a dash of nutmeg stirred in with the couscous.
• This recipe is perfect for meal prep! Prepare a batch and store it in an airtight container in the refrigerator for up to 3 days. Enjoy it cold or gently reheated.
FAQ
Q: How can I make this breakfast couscous vegan
A: This recipe is easily made vegan! Simply substitute the 2 tablespoons of honey with an equal amount of maple syrup or agave nectar. All other ingredients are naturally plant-based.
Q: Can I add more protein to this vegetarian breakfast
A: Absolutely. To boost the protein content, stir in a tablespoon of chia seeds or hemp hearts with the dry couscous. You can also top your finished bowl with a generous sprinkle of chopped nuts like almonds or macadamia nuts, or a spoonful of your favorite nut butter.
Q: Is this breakfast couscous good for meal prep
A: Yes, this is an excellent recipe for vegetarian meal prep. Prepare a batch as directed and store it in an airtight container in the refrigerator for up to 3 days. You can enjoy it chilled straight from the fridge or gently warm it in the microwave before adding your fresh fruit toppings.
Q: Can I use a different kind of plant-based milk
A: While full-fat coconut milk provides the creamiest texture and richest tropical flavor, you can substitute it with other plant-based milks like almond, soy, or oat milk. The result will be slightly less rich but still delicious.
