Breakfast Couscous, Yum!

This morning I made a variation on Giada De Laurentis’s version of sweet couscous. It was wonderful. The greek couscous has a better texture than the small grainy couscous I can find locally. My husband special ordered it about 6 months ago and just have not had a need to use it.

Here is the recipe:

2 1/2 cups water

2 cups greek couscous

1/2 cup sugar

1/2 cup dried cherries

1/2 cup dried pineapple, diced

1/2 cup chopped dates

1/2 cup chopped macadamia nuts

lemon zest from one lemon

juice from one lemon

In a medium saucepan, bring the sugar, water and dried fruit to a boil. Add the couscous and cover. Turn the heat down to simmer, while the couscous absorbs the liquid. Once the liquid is absorbed in about 10 minutes, add the lemon zest, lemon juice and macadamia nuts. Fluff with a fork and serve.

It is the best breakfast treat ever.

Experiment with the recipe and see what you can come up with as a variation.


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