Josh bought me the tulip bulbs a week or 2 ago and we’ve been watching them grow, patiently waiting for flowers to appear. We were so busy all weekend, I didn’t pay them much attention. Yesterday afternoon I was pleasantly surprised to see them blooming!
I just have to share this recipe. It’s about as healthy as you can get and it is SO good. No added sugars, whole wheat couscous, plus dried fruit and nuts. It makes a great breakfast, but you can eat it anytime and probably even use it as a side dish in a meal. I enjoy it because it’s kind of like an alternative to oatmeal, but BETTER! (mostly because the cous cous is like chewy little pasta balls 🙂 Yum!
- Whole wheat couscous
- Dried apricots (unsulfured)
- Almonds (or any nuts you prefer)
Prepare the couscous according to the package directions. I make 1 cup which equals 2 to 2.5 cups when cooked and can be used for a couple days.
Toast the almonds. You can do this in a dry skillet on the stove, but I do it in a toaster oven for about 7 minutes. You’ll know they’re toasted when you can smell them. (I also toast a bunch at one time and store them in a container)
Chop the dried apricots and almonds and mix into the couscous.
For one serving of couscous I use 2-3 apricots and 4-6 almonds. I just keep the prepared couscous in the fridge so I don’t have to make it on the stove each morning. Then I mix in the fruit and nuts each morning so I can change it daily! You can eat this at any temperature, but I like it best when it’s hot.
Other variations to try:
dried cranberries and walnuts
cashews and dried strawberries
try incorporating 2 or 3 kinds of fruit with 2 or 3 kinds of nuts