by WinnieAb
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Photo by WinnieAb
WinnieAb's Notes:
Expand2 cups water Ask a question about this ingredient
1 cup Israeli couscous (white or whole wheat) Ask a question about this ingredient
1/2 cup yellow raisins Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
1/2 teaspoon ground cardamom Ask a question about this ingredient
1/4 teaspoon ground ginger Ask a question about this ingredient
1/4 teaspoon ground coriander Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
In a small pot on the stove, bring the water to a boil. Add the couscous and the raisins and reduce the heat to a simmer.
Ask a question about this stepAdd the spices and allow to cook for about 10 minutes, until the water has cooked off and the couscous is plump and tender. Stir in the butter.
Ask a question about this stepSprinkle with a large pinch or two of course sea salt before serving.
Ask a question about this stepThis is fairly sweet on its own, but you may want to add a little honey or maple syrup if having it for breakfast. I was completely thinking about doing this with prunes Emily, and I'm going to try it next week with something gluten free...maybe millet.
Yay, Winnie. This sounds so good. I will also use this for breakfast couscous with prunes.
The spice combination sounds heavenly! I too love cardamom. It's really nice alone with nutmeg, too. (Thanks to Julie Sahni for that insight.) I'm making this for breakfast tomorrow! P.S. Really pretty bowl in the photo ;o)
winnie, the medley of spices are fabulous. this would also be lovely with some prawns. i like your idea of having it for brekkers.
Oh, yes, I'd love this for either dinner or breakfast, Winnie!
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
I love hot steel cut oats for breakfast with a little maple syrup, or brown sugar and milk (OK...I sometimes use heavy cream...YUM!). I'm going to be trying this recipe as an alternative soon, it sounds delicious!