Delicias y Variedades

Pasteleria y Chocolates Gourmet – Gastronomia – Recetas

Morning Cous Cous with almonds, coconut and honey




This is an original recipe which can be used as dessert or breakfast

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.

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2 pensamientos en “Morning Cous Cous with almonds, coconut and honey

  1. I always ate cous cous in savory maners. Moroccan or indian style mainly, and similar to yours.But this is like rice pudding. Really more a brunch than breakfast. And I love cerals.

  2. Lovely!! I really love couscous, but usually I make it with spicy tomato sauce and ceci (chickpeas in English, I think) and/or other vegetables and/or some meat, or cold as taboulé. Never have tried it as a sweet dish.

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