How to Make Moroccan Spiced Breakfast Couscous
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Combine couscous, olive oil, cinnamon, ginger, cardamom, and salt in a medium saucepan.
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Pour boiling water over couscous mixture, stir well, cover tightly, and let stand off heat for 5 minutes.
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Fluff couscous with a fork. Stir in chopped dates and toasted almonds.
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Sprinkle fresh mint on top and serve warm.
Pro Tips for Perfect Moroccan Spiced Breakfast Couscous
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of whole wheat couscous, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Moroccan Spiced Breakfast Couscous?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Moroccan Spiced Breakfast Couscous?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for whole wheat couscous?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.