Looking for a unique twist on hot breakfast cereal? Make some of this Mixed Berry Breakfast Couscous, it’s an easy and fresh breakfast made with gluten free couscous, fresh berries and topped with dairy free yogurt and honey.
Ever get to the point where you literally feel like you cant get up?
Some things sound like a brilliant idea at the time, and then the next day you can’t seem to figure out how you went from ‘Oh, no, I better not have a cocktail’ to… ‘okay, just one’ and then ‘umm, I am not sure how many I had…’
I think it starts with having awesome friends.
After an interesting cab ride home and then demolishing any food in sight when I walked through the door, breakfast this morning was definitely needed, but the prospects of having anything good to eat seemed kind of dismal.
Once again, yesterday’s bright idea of ‘I’ll go to the supermarket tomorrow to do the weekly shopping’ now sucked. I was in my pajamas, and there was no chance that I was leaving the house. Hmmm, what time do takeout deliveries start??
A little while ago I saw a cooking show where someone made couscous for dessert. I was intrigued. I was also starrrrving and since the cupboard was like mother hubbard, I decided now was as good as time as ever to take the lonesome box of couscous from the cupboard and give it a shot.
And I have to say, it was pretty tasty! I know some people don’t like the texture of couscous, but if you like it… this is a really delish breakfast that feels light, fresh and is pretty fresh.
Have you ever had a sweet couscous before? I’d love to hear if you have and what was in it. I’m sold!
Pin for later!
Gluten free, vegetarian, dairy free, nut free options; Free of: eggs, peanuts, soy
- 1 cup apple juice
- 1/2 cup brown rice couscous
- 1 cup mixed berries
- 1/4 cup coconut flakes (remove if avoiding coconut)
- 1/4 cup almonds, chopped (or sunflower or pumpkin seeds for nut-free)
- To serve: dairy free yogurt, honey (optional)
Place apple juice in a small saucepan and bring to a boil. Stir in the brown rice couscous, cover with a lid, and reduce heat to low. Cook for 13-15 minutes (don't lift the lid).
Remove from the heat and allow to rest for 5 minutes, then fluff with a fork.
Stir in the berries, coconut flakes and almonds (or sunflower seeds if nut-free) - mix gently.
Divide into 2 bowls and serve with a dollop of dairy free yogurt and drizzle with honey.