Breakfast couscous

Breakfast couscous

Total: 10 Min. | Active: 10 Min.
vegan, lactose-free
Nutritional value / person: 388 kcal
, Fat: 12 g
, Carbohydrate: 59 g
, Protein: 10 g

I've always thought that couscous could work as a sweet dish, but it was only recently that I tried out this theory. Naturally I had to write down the recipe straight away. Heated briefly in a little plant milk, which has been enhanced with various spices, couscous makes an exquisite breakfast. And don't forget the toppings! I use raisins to add a little sweetness and then I toss in a handful of toasted nuts for texture. Tahini and a little cinnamon give this dish a finishing touch.

Ingredients

1 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Couscous

50 g couscous
2 dl oat drink or almond milk
1 pinch cinnamon
1 pinch bourbon vanilla powder
1 pinch ground cardamom
1 pinch turmeric

Toppings

10 g raisins
1 tsp tahini
10 g mixed nuts, toasted, coarsely chopped
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How it's done

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Couscous

Prepare the couscous according to the packet instructions. In a small pan, heat the oat milk with the spices while stirring. Add the cooked couscous and heat through, do not simmer for too long.

Toppings

Plate up the couscous, garnish with raisins, tahini and nuts.

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