Sometimes you gotta switch up your breakfast routine… I’ve been trying to find more alternatives for winter breakfasts to my usual oatmeal. And I’m not a savory breakfast gal, so I’m usually working with some combo of grains and fruit. Enter: couscous breakfast bowl.
Making couscous for breakfast is still really quick, and versatile like oatmeal – but gives a totally different flavor and texture for a change of pace.
In this recipe, I’ve topped it with my stovetop cinnamon apples, along with some dried cherries and pumpkin seeds. So delicious! You could easily swap around the toppings for whatever you prefer. I’ve done a yummy one with orange and grapefruit slices, and I think drizzling with a berry compote of some sort would be amazing…
So try the recipe as written, or have a go with some other flavor sensations! Hope you enjoy…
Spiced Apple Couscous Breakfast Bowl
- 1/4-1/3 cup couscous
- pinch cinnamon
- smidgen nutmeg optional
- 1 tbsp unrefined sugar or 4 drops stevia
- dash vanilla extract or use vanilla stevia
- 1 apple
- 1 tbsp unrefined sugar or maple syrup
- pinch cinnamon
- 1 wedge lemon squeezed, optional
- Boil some water. Put the couscous in a bowl, and add the cinnamon and nutmeg. Pour enough boiling water over to cover by about half an inch. Cover with a plate or pot lid, that's bigger than the bowl to seal in the steam.
- Meanwhile, quarter, core, and chop the apple. Heat a small pan to medium heat. Core and chop the apple. Add a small amount of water to the pan, and the apples. Let them heat until softened to your liking, about 10 minutes. Sprinkle with cinnamon, nutmeg, and sugar and toss to coat. If the sugar is sticking to the pan, add another small splash of water to release. Remove the pan from the heat, and drizzle the apples with freshly squeezed lemon juice (if using).
- Uncover the couscous, fluff with a spoon, adding maple syrup or unrefined sugar if you like, or some non-dairy milk. Top with the apples, cherries, and pumpkin seeds - or whatever you want!