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Couscous with Dates, Cinnamon, and Toasted Almonds
(recipe, Deborah Madison)
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.
- 2 cups water
- 1 cup milk
- ¼ tsp. salt, or more to taste
- 1 cup whole-wheat couscous
- ¼ tsp. cinnamon
- 8 dates, pitted and chopped
- ¼ cup toasted almonds
- Butter, milk, yogurt, honey (optional garnishes)
- Combine the water and milk in a saucepan with a the salt and bring just to a boil.
- 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.
- Serve with the nuts, adding as desired butter, milk or yogurt, and honey.
Read more in Deborah Madison's article about hot cereal breakfasts.