Description
A warm and comforting breakfast dish featuring fluffy pearl couscous cooked in milk with cinnamon and vanilla, then mixed with sweet berries and maple syrup. This nutritious meal is quick to prepare and highly customizable with various toppings.
Ingredients
Scale
- 1 cup Pearl (Israeli) Couscous
- 2 cups Milk of Choice (almond, oat, coconut, etc.)
- 1 1/2 cups Mixed Berries (fresh or frozen)
- 2–3 tablespoons Maple Syrup or Honey
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- Pinch of Salt
- 1 teaspoon Butter or Coconut Oil (for toasting)
- Optional Toppings: toasted almonds, walnuts, pecans, chia seeds, hemp hearts, or coconut flakes
Instructions
- Melt butter or coconut oil in a medium saucepan over medium heat. Add dry couscous and toast for 2-3 minutes until golden brown, stirring constantly.
- Add milk, maple syrup, vanilla extract, cinnamon, and salt to the saucepan. Stir well to combine.
- Bring mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes until couscous has absorbed most of the liquid.
- Remove from heat and let sit covered for 5 minutes to allow flavors to meld.
- Fluff couscous with a fork and gently fold in two-thirds of the berries.
- Divide into bowls and top with remaining berries and optional toppings. Serve immediately.
Notes
- Use high-quality pearl couscous for best texture results.
- Fresh berries are ideal, but frozen work well – thaw and drain excess liquid first.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Reheat gently on stovetop with a splash of milk if needed.
- For gluten-free version, substitute with quinoa.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 85mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg