Could a whole wheat ‘sweet’ breakfast couscous with a dried fruit compote add variety to a vegan diet? Lucky for me, I remembered the non-vegan version of this recipe. Because it was the variety I was looking for. And I cannot wait to make different varieties to this “sweet” couscous breakfast.
My Indian friend turned me onto this easy and quick breakfast dish. She used to bring it in the office every morning and always offer it to me. Finally one day I accepted. Yummy! She rattled off the quick recipe and I brought my own batch the next day, being given flying colors for making the recipe tried and true. That was over two years ago, at least.
Lately, I’ve been looking to add variety to my vegan breakfast meals. And this just popped into my mind! But what I remember is the original recipe called for 1/2 to 1 cup of sugar. Way.Too.Much.Sugar! So I swapped it out. And I like this version mucho better.
BTW, Xagave and honey are nearly comparable in calories. But Xagave is nearly 20 points lower on the glycemic index! “Two tablespoons of Xagave has about the same fructose of one large apple and less glucose!” ~ Xagave.
I put the word “sweet” in quotes because if described Xagave… its like a neutral sweetness. Very palatable. And the sugar can be swapped for equal parts of Xagave in any recipe!
In fact, I haven’t used sugar since the #blendretreat last year! #speaksthetruth.
I don’t like my breakfast too sweet. So feel free to add more Xagave when the couscous is cooking or just drizzle it on top until desired sweetness is achieved!
Ingredients
Instructions
- Combine couscous, boiling water, cinnamon, Xagave, vanilla extract and salt. Give everything a quick stir, cover and simmer for 15 - 20 minutes or until water is absorbed*.
- Remove lid, fluff couscous with a fork, stir in dried cranberries and pumpkin seeds.
- Drizzle more Xagave on top, if needed.
Notes
If you have digestive problems due to absorbing nuts: add the dried fruit and pumpkin seeds to water when 5 minutes are left to the couscous cooking time to soften the nuts and make easier to digest.
Related: Vegan Breakfast Burritos
(Image: me)
About Christine McCarthy
Looks delicious! I love unusual grains for breakfast and have been looking for some variety to my quinoa breakfasts.
Erica { EricaDHouse.com } recently posted..Single Serve 100 Calorie Microwave Chocolate Cake
This looks delish! I love pearl couscous (make egg scrambles with it all the time) and pumpkin seeds are my current crave! Definitely going to give this one a try. Thanks for sharing!
I’ve never tried pumpkin seeds in ANYTHING before, but this breakfast dish sounds delicious!
Jessie recently posted..A Very Special Birthday + WIAW
yum … love breakfast ideas that are different from the norm! thanks for sharing this idea. and apparently there’s a company that makes GF brown rice couscous too.
Calee (@chimes) — life + running recently posted..Happy Not-quite 30 to me
I love the flavors in this! I can’t do couscous right now (or agave – wahhh!), but I want to try the TVP “Oatmeal” I posted today with pumpkin seeds in it!
Laura @ Sprint 2 the Table recently posted..Maple TVP Protein “Oatmeal”
Yummy! I make rice with cranberries, pumpkin seeds and almonds for my bf
He loves it!
Kierston recently posted..WIAW: Fitness Competition Eats – Second Edition!
oh my so creative, I totally love it!! I’ve been using millet or buckwheat instead of oats sometimes, but this is another fun one!!
Amanda @RunToTheFinish recently posted..VO2 Max for HR Training Zones with Garmin
Hmmm, tempting since I really like all the ingredients you list. Must get my sister to make this for me and bring it over.
KymberlyFunFit recently posted..3 Stealth Saboteurs of Your Weight Loss