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Couscous with Dates, Cinnamon, and Toasted Almonds

(recipe, Deborah Madison)

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Couscous is not a grain, but a grain-like pasta made from wheat, which is why, when you have it for breakfast, you might find yourself thinking that it tastes like Cream of Wheat — only with texture. It’s quick to cook, just like it is when you make it for dinner.


  1. 2 cups water
  2. 1 cup milk
  3. ¼ tsp. salt, or more to taste
  4. 1 cup whole-wheat couscous
  5. ¼ tsp. cinnamon
  6. 8 dates, pitted and chopped
  7. ¼ cup toasted almonds
  8. Butter, milk, yogurt, honey (optional garnishes)


  1. Combine the water and milk in a saucepan with a the salt and bring just to a boil.
  2. Stir in the couscous, cinnamon, and dates. Stir for about 30 seconds, then turn off the heat, cover the pan and let stand until the liquid is absorbed, about 5 minutes.
  3. Serve with the nuts, adding as desired butter, milk or yogurt, and honey.


Read more in Deborah Madison's article about hot cereal breakfasts.