Breakfast couscous

breakfast
Total: 10 min. | Active: 10 min.
vegan, lactose-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 1 person

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 (sesame paste)
10 g mixed nuts, toasted, coarsely chopped

How it's done

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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