Get ready to elevate your breakfast game with a delightful Israeli breakfast couscous that's both hearty and exotic. This dish combines the nutty flavors of almonds and couscous with the tropical hint of coconut and the sweetness of dried apricots, all brought together with the creamy richness of coconut milk.
Photos of Israeli Breakfast Couscous Recipe
When shopping for this recipe, make sure you grab Israeli couscous, which is larger and chewier than regular couscous. Coconut milk adds a unique creaminess; you can find it in the international or baking aisle. Dried apricots bring a sweet, tangy flavor and can usually be found with other dried fruits.
Ingredients For Israeli Breakfast Couscous
Israeli couscous: A type of pasta shaped like small pearls, perfect for soaking up flavors.
Coconut milk: A creamy, dairy-free milk made from the flesh of coconuts.
Almonds: Nutty and crunchy, they add texture and flavor when toasted.
Shredded coconut: Adds a sweet, tropical flavor and a bit of texture.
Dried apricots: Sweet and chewy, they bring a burst of fruity goodness.
Honey: A natural sweetener that balances the savory and sweet elements.
Salt: Enhances and balances the flavors in the dish.
One reader, Arch Hsu says:
This Israeli breakfast couscous recipe is a delightful start to the day! The combination of toasted almonds, coconut, and dried apricots adds a wonderful texture and flavor. The coconut milk makes it creamy and satisfying. Highly recommend!
Key Techniques for Preparing Israeli Breakfast Couscous
How to toast almonds: Heat a skillet over medium heat, add almonds, and stir frequently for about one minute until they start to brown. How to toast shredded coconut: After toasting the almonds, add shredded coconut to the skillet and continue to cook for a few more minutes until both are slightly tanned and fragrant. How to toast couscous: Place couscous in a skillet over medium heat and stir every minute or so until it becomes lightly golden. How to heat coconut milk: Pour coconut milk into a small saucepan and heat it until it is almost boiling, but not quite. How to let couscous absorb liquid: After adding toasted couscous, honey, and salt to the heated coconut milk, cover the pot, remove it from heat, and let it sit for 15 minutes to allow the couscous to absorb the liquid.
How To Make Israeli Breakfast Couscous
Middle Eastern flavors all coming together in this special Israeli Breakfast Couscous recipe with apricots, almonds, and coconuts.
Serves:
Ingredients
- 1cupIsraeli couscous
- 1cupcoconut milk,I used “light”
- ½cupalmonds,sliced, toasted
- ½cupcoconut,sweetened shredded
- ¼: 5px; letter-spacing: 2px”>1tbsphoney,or agave nectar
- dashsalt
Instructions
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Toast the almonds in a skillet over medium heat for one minute, then stir in the shredded coconut.
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Continue to cook for a few more minutes until they both are slightly tanned and fragrant. Remove and set aside.
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Toast couscous in a skillet over medium heat until lightly golden, stirring every minute or so.
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Pour coconut milk in a small saucepan and heat until almost boiling, but not quite.
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Add toasted couscous, honey, and dash of salt and stir quickly.
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Cover the pot and remove from heat; let sit for 15 minutes.
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During this time, the couscous will absorb the liquid.
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Once couscous has absorbed all of the liquid, add in the toasted almonds, apricots, and shredded coconut.
Recipe Notes
- If you like this really sweet, feel free to add in a little more honey at the end!
Nutrition
- Calories: 448.36kcal
- Fat: 24.64g
- Saturated Fat: 14.39g
- Trans Fat: 0.00g
- Monounsaturated Fat: 6.34g
- Polyunsaturated Fat: 2.49g
- Carbohydrates: 49.87g
- Fiber: 5.90g
- Sugar: 10.05g
- Protein: 11.06g
- Sodium: 327.89mg
- Calcium: 75.01mg
- Potassium: 459.93mg
- Iron: 3.48mg
- Vitamin A: 14.63µg
- Vitamin C: 1.00mg
Pro Tip for Perfecting Israeli Breakfast Couscous
To achieve perfectly toasted almonds and coconut, keep a close eye on them as they can go from golden to burnt very quickly. Stir constantly and remove from heat as soon as they reach a light tan color and release a fragrant aroma.
Time-Saving Tips for Making Israeli Breakfast Couscous Recipe
Pre-toast ingredients: Toast almonds and coconut in bulk ahead of time and store them in an airtight container.
Use quick-cook couscous: Opt for pre-toasted or quick-cook Israeli couscous to reduce cooking time.
Chop apricots in advance: Pre-chop dried apricots and store them in a sealed bag to save prep time.
Heat coconut milk quickly: Use a microwave to heat the coconut milk faster.
Combine steps: Toast couscous while heating the coconut milk to multitask efficiently.
Substitute Ingredients For Israeli Breakfast Couscous Recipe
israeli couscous - Substitute with quinoa: Quinoa has a similar texture and can absorb flavors well, making it a good alternative.
coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture and a subtle nutty flavor.
almonds - Substitute with walnuts: Walnuts offer a similar crunch and nutty flavor, making them a suitable replacement.
coconut - Substitute with chopped pecans: Chopped pecans add a different but complementary nutty flavor and texture.
dried apricots - Substitute with dried cranberries: Dried cranberries provide a similar sweetness and chewy texture.
honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity.
salt - Substitute with sea salt: Sea salt provides a similar salty flavor but with a slightly different mineral profile.
Presentation Ideas for Israeli Breakfast Couscous
Use a shallow, wide bowl: Choose a shallow, wide bowl to allow the couscous to spread out, showcasing the ingredients and making it easier to eat.
Create a base layer: Spread the couscous evenly across the bottom of the bowl, creating a smooth and level base.
Arrange the toppings artfully: Place the toasted almonds, shredded coconut, and chopped dried apricots in small, distinct piles on top of the couscous. This adds visual interest and allows diners to see each component.
Drizzle with honey: Lightly drizzle honey over the entire dish, ensuring an even distribution without overwhelming the other flavors.
Garnish with fresh herbs: Add a touch of color and freshness by garnishing with a few sprigs of fresh mint or basil. This not only enhances the presentation but also adds a subtle aroma.
Add a touch of texture: Sprinkle a few extra toasted almonds and shredded coconut on top for added crunch and visual appeal.
Serve with a side of coconut milk: Provide a small pitcher of warm coconut milk on the side, allowing diners to add more if they desire a creamier texture.
Use a contrasting plate: Choose a plate or bowl with a contrasting color to make the dish pop. For example, a dark blue or black bowl will make the golden couscous and toppings stand out.
Finish with a light dusting of powdered sugar: For a touch of elegance, lightly dust the dish with powdered sugar just before serving. This adds a hint of sweetness and a professional touch.
Serve immediately: Ensure the dish is served warm and fresh, as the textures and flavors are best enjoyed right after preparation.
Essential Kitchen Tools for Making Israeli Breakfast Couscous
Skillet: Used for toasting the almonds, shredded coconut, and couscous to bring out their flavors and add a slight crunch.
Small saucepan: Used to heat the coconut milk until it is almost boiling, which will then be used to cook the couscous.
Wooden spoon: Ideal for stirring the almonds, coconut, and couscous while toasting them to ensure even cooking.
Measuring cups: Essential for accurately measuring the couscous, coconut milk, almonds, shredded coconut, and dried apricots.
Measuring spoons: Used to measure the honey and the dash of salt precisely.
Cutting board: Provides a stable surface for chopping the dried apricots into smaller pieces.
Knife: Used to chop the dried apricots into smaller, bite-sized pieces.
Lid: Used to cover the saucepan after adding the couscous, allowing it to absorb the coconut milk properly.
Mixing bowl: Used to combine the toasted almonds, apricots, and shredded coconut with the cooked couscous.
Storage and Freezing Instructions for Israeli Breakfast Couscous
Once the israeli breakfast couscous has cooled to room temperature, transfer it to an airtight container. Seal the container tightly to prevent any air from entering and store it in the refrigerator for up to 3-4 days.
If you want to freeze the couscous, make sure it has cooled completely before transferring it to a freezer-safe container or a resealable plastic bag. Remove as much air as possible from the bag before sealing it to prevent freezer burn.
When storing the couscous in the freezer, label the container or bag with the date of preparation. This will help you keep track of how long it has been stored.
Israeli breakfast couscous can be frozen for up to 2-3 months. When you're ready to enjoy it, simply thaw the couscous in the refrigerator overnight.
To reheat the thawed couscous, place it in a microwave-safe bowl and heat it in the microwave for 1-2 minutes, stirring occasionally, until it's heated through. You can also reheat it in a saucepan over low heat, stirring gently until warmed.
If the reheated couscous seems a bit dry, you can add a splash of coconut milk or water to help moisten it and bring back its original texture.
Keep in mind that the texture of the couscous may change slightly after freezing and reheating, but the flavor should still be delicious.
How To Reheat Leftover Israeli Breakfast Couscous
- To reheat leftover israeli breakfast couscous, start by placing the desired amount in a microwave-safe bowl. Add a splash of coconut milk or water to help rehydrate the couscous and prevent it from drying out during the reheating process.
- Cover the bowl with a damp paper towel or a microwave-safe lid, leaving a small gap for steam to escape. Microwave on high power for 1-2 minutes, depending on the quantity of couscous and the strength of your microwave.
- After microwaving, remove the bowl from the microwave and give the couscous a gentle stir. If the couscous seems a bit dry, add another splash of coconut milk or water and stir to combine. If the couscous is not heated through, microwave for an additional 30 seconds to 1 minute, as needed.
- Alternatively, you can reheat the leftover israeli breakfast couscous in a skillet on the stovetop. Add a small amount of coconut milk or water to the skillet, along with the couscous. Heat over medium-low heat, stirring frequently, until the couscous is heated through and has absorbed the added liquid. This method allows for more control over the texture and moisture content of the reheated couscous.
- If you find that the reheated couscous lacks some of its original flavor or texture, try adding a pinch of salt, a drizzle of honey, or a sprinkle of freshly toasted almonds and coconut to revive the dish. You can also add a few extra dried apricots for a burst of sweetness and chewiness.
- For a crispy texture, spread the leftover couscous in a thin layer on a baking sheet and place it under the broiler for 1-2 minutes, or until the top is lightly golden and crispy. Keep a close eye on the couscous to prevent burning, and give it a stir halfway through for even crisping.
Interesting Trivia About Israeli Breakfast Couscous
A unique aspect of this Israeli breakfast couscous recipe is the use of coconut milk instead of water or broth, which adds a rich, creamy texture and a subtle sweetness to the couscous. This combination of toasted almonds, shredded coconut, and dried apricots creates a delightful blend of flavors and textures, making it a nutritious and satisfying breakfast option.
Is Making Israeli Breakfast Couscous at Home Cost-Effective?
This Israeli breakfast couscous recipe is quite cost-effective. The primary ingredients like Israeli couscous, coconut milk, almonds, and dried apricots are affordable and can be purchased in bulk for savings. The recipe is nutritious and filling, making it a great value for a household. Overall Verdict: 8/10. Approximate cost in USD for a household of 4 people: $10-$12.
Is Israeli Breakfast Couscous Healthy or Unhealthy?
The Israeli breakfast couscous recipe is a mix of healthy and indulgent ingredients. Let's break it down:
Healthy components:
- Israeli couscous: A whole grain pasta that provides fiber and complex carbohydrates
- Almonds: A good source of healthy fats, protein, and vitamin E
- Coconut: Contains medium-chain triglycerides (MCTs) that may boost metabolism and provide quick energy
- Dried apricots: Rich in fiber, potassium, and antioxidants
Less healthy aspects:
- Coconut milk: High in saturated fat, which may raise LDL (bad) cholesterol levels if consumed in excess
- Honey: Added sugar, although in a small amount
While this recipe has some nutritious ingredients, it could be improved to make it even healthier:
- Use light coconut milk or a mix of light coconut milk and water to reduce the saturated fat content
- Replace honey with a natural, low-calorie sweetener like stevia or monk fruit extract
- Add fresh or frozen fruits like berries or mango for added fiber, vitamins, and antioxidants
- Incorporate a handful of spinach or kale for an extra boost of nutrients
- Use a combination of almonds and seeds (like pumpkin or sunflower) to vary the nutrient profile
- Experiment with different spices like cinnamon, cardamom, or nutmeg for added flavor without extra calories
By making these adjustments, you can enhance the overall nutritional value of the dish while still enjoying its delightful taste and texture. The key is to find a balance between nourishing ingredients and satisfying flavors, ensuring that your breakfast is both healthy and delicious.
Editor's Opinion on Israeli Breakfast Couscous Recipe
This Israeli breakfast couscous recipe is a delightful fusion of textures and flavors. Toasting the almonds and coconut adds a wonderful nuttiness, while the coconut milk imparts a creamy richness to the couscous. The dried apricots provide a sweet, chewy contrast, and the honey ties everything together with a subtle sweetness. It's a balanced, nutritious dish that's both satisfying and exotic. Perfect for a unique breakfast experience.
Enhance Your Israeli Breakfast Couscous Recipe with These Unique Side Dishes:
Similar Recipes to Try If You Like Israeli Breakfast Couscous
Why trust this Israeli Breakfast Couscous Recipe:
This Israeli breakfast couscous recipe is a delightful blend of flavors and textures that will elevate your morning routine. The toasted almonds and shredded coconut add a satisfying crunch, while the dried apricots provide a touch of natural sweetness. The coconut milk infuses the couscous with a rich, creamy flavor, making each bite a comforting experience. This recipe is easy to follow and uses wholesome ingredients, ensuring a nutritious and delicious start to your day. Trust in the simplicity and quality of this dish to bring a taste of the Mediterranean to your breakfast table.
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