Couscous, made from coarsely ground semolina and wheat flour, is a dietary staple in many North African countries like Morocco. It is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quick, deliciously filling breakfast dish. I have a feeling it is gonna help me remember to eat every morning before heading to work especially on days when I need all my energy and wits about me to deal with some seriously difficult patients.
1 cup fine-grained couscous
2 tablespoons butter, melted
1/4 cup brown sugar or honey
4 tablespoons condensed milk
2 tablespoons raisins, chopped
2 tablespoons toasted coconut
2 tablespoons almonds slivers
- Put dry couscous in a bowl. Pour melted butter over it, and mix in so that the butter coats all the couscous.
- Then, pour enough boiling water over the couscous to cover it by about half an inch. Cover and set aside.
- Let it sit for about ten minutes. The raw couscous should absorb all the hot water and lose its raw texture.
- Fluff couscous with a fork. Fold in sugar and condensed milk. Sprinkle with raisins, coconut and almonds.