Morning Couscous with Almonds, Coconut and Honey

 

 

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.