Breakfast Couscous is a delightful and different spin on traditional oatmeal. It is rich in protein and fiber so it fills you up and keeps you ready to power through your day.
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This Breakfast couscous recipe is very similar to oatmeal. It has a wonderful texture and excellent flavor. Plus, it’s so versatile. You can add any mix-ins that you prefer (or none at all if that’s your thing). And, if you have any leftover, it’s just as good the next day, reheated in the microwave.
Need more great make ahead breakfast ideas? Find them all here. And, if you’re looking for something a little different, try this Musabaha – it’s a chickpea based breakfast.
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What We Love About This Couscous for Breakfast Recipe
- 20 Minute Meal: Prep in 5 minutes and cooks in 15 minutes.
- Easy Ingredients: All found in pantry.
- Family Friendly: Everyone can use their own toppings to make this morning breakfast special.
- Adaptable: Can make it low-carb, low-calorie or dairy free, etc…
- Makes Great Leftovers: Great for make ahead meals.
Ingredient Notes for the Easy Breakfast Recipe
- Milk: Use whole milk or any variable that you wish even use a dairy free alternative like coconut milk or almond milk.
- Couscous: A uncooked couscous. Israeli couscous or any other variety.
- Dried Cranberries: This adds a tart flavor to the dish.
- Raisins: This healthy breakfast can be made with any fresh fruit that you like.
- Walnuts: a delicious crunch is added with these chopped walnuts.
- Brown Sugar: Add light brown sugar or dark brown sugar.
- Ground Cinnamon: The hint of spice is delightful to the sweet couscous breakfast.
Equipment Needed for Best Couscous Recipe
- Small Saucepan
- Measuring Cups
- Measuring Spoons
How to Make Easy Breakfast Recipes
These are the basic steps for making Breakfast Couscous. Please refer to the recipe card below for more detailed instructions and nutritional information.
STEP 1: MIX
First, bring some milk to boil in a small saucepan. Stir the remaining ingredients into the couscous mixture. Then remove from the heat.
STEP 2: Let Stand
Next, cover and allow to rest for 10 minutes. Mixture will thicken as it cools.
Prep and Storage Tips for Basic Couscous Recipe
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Truly, this recipe is wonderful to make for meal preparation. It can be made up to four days in advance and kept in the fridge.
HOW TO STORE THIS RECIPE
Simply store in an airtight container or covered well with plastic wrap.
HOW TO FREEZE THIS RECIPE
Freeze the healthy breakfast recipe for up to three months, thaw in the refrigerator overnight. The breakfast couscous can be eaten cold or microwave until it is warm.
HOW TO REHEAT THIS RECIPE
The breakfast couscous recipe can be reheat in the microwave or on the stovetop.
Frequently Asked Questions about this Breakfast Couscous Bowl
Really it is easy to make this recipe healthier, use a whole grains couscous. Try a calorie free sugar and brown sugar.
Of course, pure maple syrup or agave syrup can make a great replacement.
Indeed, adjust the recipe card below to half the recipe or double for more.
Expert Tips for Making This Breakfast Couscous Recipe
- Add Extract: Try a little vanilla extract or almond extracts to this recipe.
- Lunch: Not just for breakfast this recipe is great for lunch time too.
- Variation tip: Fresh berries are a nice addition to this breakfast couscous.
- Alternate ingredient: Replace the ground cinnamon with a cinnamon stick.
- Alternate cooking method tip: Make this couscous recipe in the instant pot or the crock pot.
- Dietary consideration tip: Whole wheat couscous can also be a great addition to this recipe.
What to Serve with Breakfast Couscous
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Breakfast Couscous
Equipment
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Ingredients
- 1 1/4 cups milk
- 1/2 cup uncooked couscous
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Bring milk to a boil in a small saucepan.
- Stir in remaining ingredients.
- Remove from heat; Cover.
- Let stand 10 minutes.
- Mixture will thicken as it cools.
Christina’s Notes
- Add Extract: Try a little vanilla extract or almond extracts to this recipe.
- Lunch: Not just for breakfast this recipe is great for lunch time too.
- Variation tip: Fresh berries are a nice addition to this breakfast couscous.
- Alternate ingredient: Replace the ground cinnamon with a cinnamon stick.
- Alternate cooking method tip: Make this couscous recipe in the instant pot or the crock pot.
- Dietary consideration tip: Whole wheat couscous can also be a great addition to this recipe.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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I swapped walnuts for chopped almonds and it came out wonderfully! The cranberries give just the right bites of sweetness. I’ll definitely be making this again!
How long to cook in the crockpot?
I would cook in the slow cooker for 2-3 hours.
I had never tried a sweet application for couscous before – how clever and tasty! I’ll definitely share this idea with my friends.
I never thought of having couscous for breakfast but it was delish. Thanks for the healthy recipe!
This couscous had a very oatmeal “vibe” for me, as that’s just the way I prefer my oatmeal. The texture was a nice mix-up and added some variety to my breakfast routine. Thank you!
This is a new go-to breakfast recipe! It is so tasty and very convenient. Breakfast couscous is a must-try recipe. Thanks Christina for this amazing recipe!
Beautiful and filling. What a wonderful recipe.
We are big quinoa fans here at the estate. I’ve been looking into soaking it with ACV or lemon juice the night before. Know anything about it?
Thanks for linking to Creative Juice. Hope to see you back again this week…
i could just see serving this for a special sunday brunch with friends…such a great idea! thank you for sharing with tuesday night supper club!
This sounds really good. I’m on the hunt for good breakfast recipes too. Thanks for linking this one at Make a Food-“e”-Friend Monday. It sounds like one I’d really like to try!
Thanks for linking up to Mad Skills Monday!
This sounds so terrific. Thanks for posting it to What’s On the Menu Wednesday:)
This looks just fantastic. I cannot wait to try this. I love breakfast food!
i love brunches, because i can throw in more effort (and food) and give myself a real treat! this sounds like a great recipe to have on standby though! loads better than breakfast cereals ><
http://mummyicancook.blogspot.com/2011/04/steamed-glutinous-rice-with-chicken-lo.html
Sounds like this would be great with the cinnamon and raisins! Thanks for linking up!