|Serves||3 to 4|
|Prep Time||5 minutes|
|Total Time||10 minutes|
Couscous is not a grain, but a grain-like pasta made from wheat, which is why, when you have it for breakfast, you might find yourself thinking that it tastes like Cream of Wheat — only with texture. It’s quick to cook, just like it is when you make it for dinner.
|¼||tsp. salt, or more to taste|
|1||cup whole-wheat couscous|
|8||dates, pitted and chopped|
|¼||cup toasted almonds|
|~||Butter, milk, yogurt, honey (optional garnishes)|
Read more in Deborah Madison’s article about hot cereal breakfasts.
This content is from the Deborah Madison collection.
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A father’s legacy
The vegetarian-cooking pioneer
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