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Couscous with Dates, Cinnamon, and Toasted Almonds

From the collection
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.


2 cups water
1 cup milk
¼ tsp. salt, or more to taste
1 cup whole-wheat couscous
¼ tsp. cinnamon
8 dates, pitted and chopped
¼ cup toasted almonds
~ Butter, milk, yogurt, honey (optional garnishes)


  1. Combine the water and milk in a saucepan with a the salt and bring just to a boil.
  2. Stir in the couscous, cinnamon, and dates. Stir for about 30 seconds, then turn off the heat, cover the pan and let stand until the liquid is absorbed, about 5 minutes.
  3. Serve with the nuts, adding as desired butter, milk or yogurt, and honey.


Read more in Deborah Madison’s article about hot cereal breakfasts.

This content is from the Deborah Madison collection.

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