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Sunday, July 18, 2010

Breakfast Couscous

For Ron

totally Oatmeal and crunchy free. A nice change of pace at home and in camp

1 C whole wheat Couscous

1/3 C Dry non-fat milk ( stay with me)

2 T brown sugar ( or more, sheesh)

3/4 tsp ( or more ,double sheesh ! ) cinnamon

1/4 C Slivered almonds

1/4 C dried blueberry

1/4 C chopped dried mango (I like Trader Joe's for these items) or other dried fruits

In a bowl mix all together, Store in zip lock or container

to fix single portion place 1/2 C in saucepan and add 1/2 C and a dab more water, Bring to boil cover and let sit off heat 5 minutes.

In camp you can place in cup, add boiling water and let steep, covered a little longer than 5 minutes if you do not want to use the covered pot option.

To prep whole batch add 1 1/2 C water bring to boil , cover and remove from heat

The dried milk adds a creamy essence and is not intended to replace actual milk. You can add the real deal after it is cooked if you like

My blueberry scone recipe mentioned in my previous post is from Cooks Illustrated.


  1. Thanks for the recipe, Marti. We'll have to try this. Sounds like a great alternative to granola.

  2. This is such an unusual recipe (using cous cous instead of more 'traditional' ingredients) and looks/sounds great - thanks for sharing it with us today !

  3. I also want to try this with quinoa though quinoa is usally treated differently in cooking. Not sure if you can get around the rinsing that quinoa requires. Might require more water and a longer boil. It would become less an instant type cereal and more like long cooking oatmeal (porridge)