I'm always on the lookout for interesting breakfast ideas and this is no exception. Less time consuming than oatmeal, I'm able to offer something warm and filling in under ten minutes with our new breakfast couscous.
As a tea drinker, I always have a kettle going in the morning (or rather a pot after I lost my kettle in an I-almost-burned-my-house-down episode two weeks ago). As I wait for the water to boil I put a tea bag in my mug and some whole wheat couscous in a large bowl. I cover both with water (sometimes adding a bit of juice to the couscous concoction for extra flavour) and drink my tea while I allow the couscous to soften. We add a smattering of toppings and are ready to go in less time than it would take to cook some frozen waffles. We're talking ten minutes, friends. Ten!
What interesting breakfasts are you eating these days? Anything ultra quick and easy?
Breakfast Couscous, adapted from Mark Bittman
- 3/4 cup whole wheat or regular couscous
- 3/4 cups boiling water
- Assorted toppings: fresh or dried fruits, berries, nuts, raisins, maple syrup, yogurt, honey etc.
Place the couscous in a ceramic or stainless steel bowl. Top with boiling water and cover with plastic wrap or a tea towel. Leave until ready to eat (minimum five minutes).
Add desired toppings (above I used sliced strawberries, sunflower seeds, raisins, assorted nuts and maple syrup).
Our quick go-to b'fast is oatmeal, but soaked overnight instead of cooked in teh morning. It's a different texture than cooked, but ti's so good. Put desired amount of oats in your pan/bowl, just cover w/ water and stir in some raisins (they plump up, and make the oatmeal very sweet). Cover and leave overnight. You don't even need to warm it in the morning. This also makes a great hotel-room breakfast when traveling!
Posted by: Leslie | 06/11/2010 at 06:30 PM
Leslie, what a great idea. Ill have to remember this the next time were on the road.
Posted by: Jan Scott | 06/12/2010 at 10:22 AM
I wonder if the overnight oatmeal and the breakfast couscous would work if made with milk instead of water. i don't like oatmeal made with water. Both great ideas however.
-Robin
Posted by: Robin (Hippo Flambe) | 06/12/2010 at 07:10 PM
Robin - Im not sure how the couscous would taste with milk, but I think it would be worth it to give it a try.
Posted by: Jan Scott | 06/13/2010 at 05:49 PM
Here's one for you that I took out of Yoga Journal (i think)
serves 4
3 cups Soy, Almond, Dairy Milk
1/2 cup Almond Butter or PB
dash of salt
raisins (i added these)
bring above ingredients to boil then add:
2/3 c Couscous
1/4 maple syrup (less or more)
I added cinnamon and pecans
Cover and let sit for at least 5 min
My boys (2 and 3 years) and husband eat it up without complaining :)
Posted by: keri | 09/14/2012 at 10:17 AM
Jewish food has a long, rich history. Unfortunately, according to A Healthy Me, a website by Blue Cross Blue Shield of Massachusetts, "even in this cholesterol-sensitive era, few cooks have tried to trim the fat from Jewish food." Cooking healthy Jewish food is relatively easy with just a few simple steps designed to keep dietary balance in mind during the food-preparation process.
Posted by: www.creativebioscience.com | 03/07/2013 at 07:13 AM
Binge eating does not happen in a vacuum. Your binge eating is your response to deep emotional pain that you need to process. Many trauma survivors, such as people with a history of abuse or neglect in childhood, binge eat to manage their emotions. Thanks.
Posted by: www.weightlosspunch.com | 03/18/2013 at 09:28 AM