the taste space

Morning Couscous with Almonds, Coconut and Honey

Posted in Breakfasts by janet @ the taste space on February 1, 2010

Here is an interesting twist for breakfast:  a bowlful of pearl (Israeli) couscous with coconut, almond and honey.  I found it difficult to find Israeli couscous, but eventually found it at Loblaws in a Jewish neighbourhood.  I am not really sure how it is related to the traditional, smaller couscous, but let me state this: it is NOT a grain.  Many people erroneously believe couscous holds healthy properties, but it is merely pasta . Israeli couscous is a wheat-based pasta (with wholewheat/wholemeal varieties too), similar to orzo, and reminds me of tapioca pearls. They grow in to large plump balls of pasta-goodness.

Toasting Israeli couscous gives it a nice nutty taste, which is perfect when it is paired with coconut and almonds with a bit of sweetness from honey. I based the recipe from A Sweet Spoonful and while it doesn’t look like it feeds four, it does as it is quite heavy with the coconut milk. Like most breakfast dishes, it is best the day it is made.

With coconut as a prime flavour sensation, this is my submission for this week’s Weekend Herb Blogging, hosted by Simona from Briciole.

Morning Couscous with Almonds, Coconut and Honey

1 cup Israeli couscous
1 cup coconut milk
1/2 cup sliced almonds, toasted
1/2 cup sweetened shredded coconut
1 tbsp honey or agave nectar
Dash of salt

1. Toast the almonds in a skillet over medium heat for 7-9 minutes. Remove and set aside.

2. Toast couscous in a skillet over medium heat until lightly toasted.

2. Pour coconut milk in a small saucepan and heat until almost boiling, but not quite. Add toasted couscous, honey, and dash of salt and stir quickly. Cover the pot and remove from heat; let sit for 15 minutes. During this time, the couscous will absorb the liquid. Once couscous has absorbed all of the liquid, add in the roasted almonds and shredded coconut and a dash more honey to taste (depends on how sweet you like it).

Serves 4.

About these ads

32 Responses

Subscribe to comments with RSS.

  1. fulltimefoodie said, on February 2, 2010 at 6:56 PM

    This look delicious. I love coconut and almonds and this would make a nice change to my usual breakfast.

  2. Simona said, on February 3, 2010 at 10:20 PM

    That breakfast bowl certainly looks inviting. Thanks for the information on Israeli couscous. And thanks for your contribution to the event.

  3. trissalicious said, on February 6, 2010 at 5:09 AM

    This looks delicious. I don’t think I’ve tried Israeli couscous before but after reading it – well, it’s about time I did!

  4. Kevin said, on February 6, 2010 at 11:44 AM

    This would make a really nice breakfast!

  5. Joanne said, on February 8, 2010 at 8:23 PM

    This looks so dreamy and amazing. Like rice pudding. But better.

  6. Mona said, on February 11, 2010 at 7:49 PM

    Looks yumm!

  7. Maria said, on February 13, 2010 at 4:45 PM

    Looks like the perfect breakfast to me!

  8. Nancy Geaney said, on February 13, 2010 at 4:46 PM

    droool……

  9. megi said, on February 13, 2010 at 9:13 PM

    That looks so yummy! I love the combination of coconut, almonds and honey.

  10. Sathya said, on February 14, 2010 at 7:03 AM

    What a lovely idea, I will try it soon, I think I would enjoy it.

  11. […] Breakfast Israeli Couscous (with Apricots, Almonds & Coconut) (Adapted from The Taste Space) […]

  12. Alison said, on March 29, 2010 at 11:41 AM

    You can get Israeli couscous at Bulk Barn, generally. HTH!

  13. barb said, on April 7, 2010 at 12:34 PM

    Looks nice I guess I’ll try it.

  14. Stephanie said, on April 8, 2010 at 11:27 AM

    This sounds (and looks) amazing!

  15. emily said, on April 8, 2010 at 4:42 PM

    mm this sounds so good.
    i wonder how it keeps, does anyone have any advice? could i make it one night and eat it for breakfast the next couple of days?
    thanks so much!

    • Saveur said, on April 11, 2010 at 3:38 PM

      Hey Emıly,
      I had ıt as leftovers for a few days and ıt was defınıtely best the fırst day. I would add more mılk when reheatıng ıt up as the creamıness was absorbed by the couscous after ıt was ın the frıdge! Breakfast ıs my favourıte meal and I wısh ıt had better leftover possıbılıtıes. ;)

  16. laiq said, on April 27, 2010 at 11:39 PM

    Fantastic! I added a splash of vanilla extract and some chopped figs; it worked out really well. I’m definitely making this again.

    • Saveur said, on April 28, 2010 at 8:20 AM

      Figs sound like a great addition, laiq. I am so happy you enjoyed the couscous. :)

  17. Linkfest: Brunch | wonderment said, on May 19, 2010 at 11:46 AM

    […] Morning Couscous with Almonds, Coconut and Honey | the taste space […]

  18. […] year, I made a breakfast couscous with almonds, coconut and honey and here is a creamy breakfast porridge with […]

  19. […] always looking to experiment with new breakfast grains so I was thrilled to discover this Breakfast Couscous recipe. I changed it pretty drastically to suit my own taste and doubled the portions so I could […]

  20. Brenda said, on April 2, 2011 at 7:33 PM

    YUM!!! we made this today and it was delicious. Definitely a keeper. Never imagined what a difference it would make to roast the couscous and the almonds. Thanks for this wonderful recipe. :)

    • Saveur said, on April 3, 2011 at 7:29 AM

      Thanks for telling me about your success! Sometimes I get trapped into making couscous the easy way, but thanks for reminding me how simple and easy it was to make it something so much better. :)

  21. Calvert said, on September 15, 2011 at 3:27 AM

    I’m constantly searching on line for tips which will help me. Thanks!

  22. Jessie J said, on December 20, 2011 at 11:26 PM

    This was delicious! I had actually never tried couscous before, but was looking for something to change up my usual oatmeal routine. And who doesn’t love coconut, almonds and honey?

  23. mindisa said, on June 4, 2012 at 7:53 PM

    can you make this with couscous rather than israeli couscous?

    • janet @ the taste space said, on June 4, 2012 at 8:05 PM

      For sure! It would have a different consistency but I don’t see why you couldn’t try it with the smaller couscous or even quinoa. :) Let me know how it turns out. :)

      • mindisa said, on June 4, 2012 at 8:29 PM

        Thanks for getting back to me so quickly! I’ll let you know tomorrow morning after I make it :) and thanks for the recipe, it looks like a heavenly way to start off the day!

  24. I is for… | Coconut and Berries said, on September 12, 2013 at 8:36 AM

    […] etc. I also stumbled across this innovative breakfast recipe from Janet at The Taste Space for Israeli Couscous with Almonds and Coconut. How good does that […]

  25. […] etc. I also stumbled across this innovative breakfast recipe from Janet at The Taste Space for Israeli Couscous with Almonds and Coconut. How good does that […]


What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: