Blueberry breakfast couscous4

Posted on September 28, 2011 by ChristieBreakfast, Vegan, Vegetarian

When I think of couscous, images of piping hot Moroccan tagines with fall-off-the-bone lamb and tangy perserved lemon, fill my mind.

I don’t think about eating couscous at breakfast time.

However, here we are. Today I present you with a really interesting and satisfying combination I came up with after being challenged to create a recipe using Blueberry Flavoured Craisins.

When I opened the pack of craisins and tasted one, all the usual recipe suspects immediately flooded my mind – muffins, scones, compote etc –  but I was determined to create something sweet that was also unique. So I gave myself the extra challenge of creating a healthy breakfast recipe using unusual ingredients. Tough brief!

With that extra criteria in mind, my imagination wandered to more exotic grains like quinoa, barley and others, before I had a ‘Eureka!’ moment and decided on couscous.

Are you enjoying this little insight into my crazy brain?

You might be a little nervous about cooking couscous for breakfast but, trust me, it’s delicious and it’s even quicker than oats! That’s two very good reasons to give it a go.

I absolutely love the way Moroccan dishes blend sweet and savoury elements so I’ve tried to keep with that theme by including sweet cinnamon with a pinch of salt and crunchy nuts. Even though the blueberry craisins complement these particular flavours perfectly you could easily substitute fresh dates, dried figs or regular cranberry craisins if you don’t have blueberry available.

Would love to hear what you think of this recipe. Leave me a note in the comments.

Happy cooking!

Christie x

Disclosure: Fig & Cherry and Ocean Spray are working together as part of a paid sponsorship. This recipe content is proudly sponsored by Ocean Spray.

Blueberry breakfast couscous recipe

serves 2 generously (can be easily doubled or tripled)

250ml (1 cup) boiling water (from the kettle)
140g (3/4 cup) plain instant couscous
125ml (1/2 cup) milk*
50g (1/2 cup) walnuts, toasted and roughly chopped
50g (1/2 cup) Ocean Spray Blueberry Craisins**
1/4 teaspoon ground cinnamon
2 tablespoons soft brown sugar
pinch of salt (optional)

1. Place a medium saucepan (that has a lid) on the stove over low heat. Add the boiling water (straight from the kettle) and then the couscous, milk, walnuts, craisins, cinnamon, sugar and salt, if using.

2. Stir constantly for 2-3 minutes until the couscous grains swell up and absorb a lot of the liquid. Take off the heat and cover with the lid. Leave for 5 minutes while the liquid finishes being absorbed.

3. Fluff with a fork and serve. You can also pour over extra milk if you like a runnier consistency.

*Use your favourite milk, both cows milk and soy milk work well.
**Regular craisins, raisins, dried apricots, figs or dates can be substituted for the blueberry craisins.

  • Great idea, the flavours would be lovely. A nice cahnge from porrige or museli too. I’d make mine with quinoa instead to be gfree, and I think that would be nice too.

  • Great idea for the gluten free! I am not a big fan of porridge but I do love couscous. I might give it a go soaking over night?

  • this looks delicious do you think it will work with quinoa? :)

  • What a great idea using cous cous! As InTolerantChef has said, it makes a nice change from oats, etc :)

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