I’m the kind of person who gets bored if I’m stuck in the same routine over and over again. I also get bored if I eat the same thing repeatedly. Breakfast is a meal where I love to experiment, but I also want to keep it healthy. I need something that sparks my tastebuds, but can also keep my belly full for a couple hours. This dish definitely satisfied both parts of my body; and was a refreshing change from the ordinary routine.

This is called breakfast couscous, but it could easily be called afternoon snack couscous, or evening snack couscous.  🙂  When I saw this recipe I knew I’d like it; because I must admit, I ate this previous couscous recipe for breakfast more than once! The flavor of this version had some sweetness from the brown sugar, raisins*, and dried cranberries. I also loved the nutty crunch provided by the walnuts; they paired well with the cinnamon.  And, the addition of nonfat dry milk gives it a hint of creaminess that the other couscous recipe doesn’t have. I love that it was quick and easy to prepare, easy enough for a weekday! This recipe is a definite keeper, and has a place in my ever changing morning routine.


Tony's Breakfast Couscous

from Cooking Light
3 servings (serving size: 2/3 cup)


1 1/4 cups water
1/2 cup nonfat dry milk
1/2 cup uncooked couscous (I used whole grain couscous)
1/4 cup dried cranberries
1/4 cup raisins*
1/4 cup chopped walnuts, toasted
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt


Bring water to a boil in a small saucepan; stir in milk and remaining ingredients. Remove from heat. Cover; let stand 10 minutes. (Mixture will thicken as it cools.)

Nutritional info: Calories: 305; Fat: 6.9g (sat 0.7g,mono 1g,poly 4.8g); Protein: 9.6g; Carbohydrate:
53.7g; Fiber: 3.3g; Cholesterol: 2mg; Iron: 1.1mg; Sodium: 169mg; Calcium: 174mg

*I used currants because I happened to have them on hand, so they are a little bit smaller than raisins.