When I went on a six-day kayaking trip, our guides whipped up this breakfast couscous one morning over the campfire. It was delicious, and I started making it at home.
Ingredients
- 2 cups skim milk
- 2 tablespoons honey
- 1 tablespoon ground cinnamon
- 2 cups dry couscous
- 0.5 cups slivered almonds
- 0.33 cups chopped dried apricots
- 0.33 cups raisins
Instructions
-
1
Combine milk, honey and cinnamon in a saucepan over medium heat. As soon as it comes to a boil, stir in couscous. Turn off heat.
-
2
Cover and let stand for 5 minutes. Stir in almonds, apricots, and raisins.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore African Recipes
Thai Chicken Satay
This Thai chicken satay recipe is quick to prep, but best if the chicken is left to marinate for a few hours or more. Skewer up for the grill or cook on the stove, and serve with Thai peanut sauce.
Pumpkin Seed Pasta
I received this recipe from my Mom years ago. It is so yummy!!! A must try.
Cheese Stuffed Olives
Will definitely impress others! To fill the olives, use a pastry bag or plastic baggie with the corner cut out. What works best is a cookie press. Also, you can use bottled roasted garlic, but I like to make my own.