I give it to Maya for breakfast with milk on top, as in the picture, or sometimes serve it under a savory dish from the tagine, like this one. The recipe makes enough you can even do both, over a couple of days. We had this couscous under a fairly basic beef stew from the tagine tonight, and it added the creamy richness the stew needed as a backnote.
For an easy peasy and warmly comforting breakfast, this can’t be beat. Though not pictured, fresh berries are also nice on top.
2 cups Wholewheat (organic) couscous
1/2 cup Shredded (organic, un-sulphured) coconut
1 (organic) can of coconut milk (Note: Native Forest brand is supposed to be BPA-free; though I’ve asked, I have still not gotten confirmation from them about what they use to line the cans instead and will update if/when I do)
1/2 cup (organic, un-sulphured) raisins; you could also use currents, cranberries or other dried fruits, like diced apricots
1/2 cup (organic) unsalted nuts — cashews are nice, as are slivered almonds
Generous sprinkle of cinnamon
1/2 tsp vanilla extract, or even, better, fresh scrapings from a vanilla bean
Optional: a small amount of sweetener (you can also wait to add it at the end to your breakfast dish if you’d like to use the couscous as a base for a more savory meal later) — I used maple syrup, but honey, molasses or sugar would work fine