Couscous Breakfast Bowl with Dates and Almonds
This Couscous Breakfast Bowl with Dates and Almonds is a delightful twist on your morning routine, blending the nutty flavors of almonds, the sweetness of dates, and the heartiness of couscous to create a dish that's as nutritious as it is delicious. Perfect for a quick, energizing start to the day.
Equipment
- Large bowl
- Clean kitchen towel or lid
- Dry skillet
- Fork
Ingredients
- 1 cup couscous 180g
- 1 1/4 cups boiling water 300ml
- 1/2 tsp salt 2.5g
- 4 Medjool dates, pitted and chopped about 88g
- 1/4 cup sliced almonds 30g
- 1/2 tsp cinnamon 1g
- 2 tbsp honey 30ml
- 1/4 cup Greek yogurt 60g
- Fresh mint leaves for garnish optional
Instructions
- Place the couscous in a large bowl and sprinkle the salt over it. Pour the boiling water onto the couscous, ensuring it's completely covered. Cover the bowl with a lid or a clean kitchen towel and let it sit for 5 minutes until the water is absorbed.
- While the couscous is soaking, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, or until they're golden brown and fragrant. Set aside to cool.
- Fluff the couscous gently with a fork to separate the grains and allow any excess steam to escape.
- Stir in the cinnamon, chopped dates, and half of the toasted almonds into the couscous, mixing until well combined.
- Drizzle honey over the couscous mixture and fold gently to incorporate the sweet flavor throughout.
- Divide the couscous between two bowls. Top each bowl with a dollop of Greek yogurt and sprinkle with the remaining toasted almonds.
- Garnish with fresh mint leaves if desired.
- Serve immediately for a warm breakfast bowl or allow to cool for a refreshing cold breakfast option.
Notes
For a vegan option, substitute honey with maple syrup or agave nectar and use a plant-based yogurt.
Feel free to add fresh fruits like sliced bananas or berries for additional flavors and textures.
Couscous can be prepared in advance and stored in the refrigerator for a quick assembly in the morning.