Recipe: Strawberry Couscous Breakfast Bowl

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My kind of breakfast is one that is well-balanced and delicious, and can be whipped up in less than 5 minutes. Overnight oats and smoothie bowls certainly fill that bill. Another quick and easy breakfast favorite for many is a bowl of cereal, which, more often than not, is filled with sugar and processed ingredients. So skip the sugar rush and try a hearty whole-grain breakfast bowl to boost your energy and mood. While oats are likely to be the first choice, there is a wide assortment of healthy whole grains, like millet, amaranth, farro and quinoa, to keep your breakfast from becoming mundane. Want to add some texture and amp up the nutritional profile? No problem. Mix in your favorite toppings like fruits, nuts, coconut and flax seed.

The start of today’s breakfast bowl is whole-wheat couscous, which is made from 100 percent whole-wheat durum flour. Not only do I appreciate its subtle nutty flavor, perfect for both savory and sweet applications, but it also requires minimal prep. However, it is easy to overcook, so be sure to follow the instructions below.

I suggest making a batch of couscous the night before, so that come morning, all you have to do is add the toppings. If you do have some time to spare in the morning or want to enjoy a warm breakfast bowl, the meal can still come together in under 15 minutes.

Strawberry Couscous Breakfast Bowl

Yield: 2

Prep Time: 2 minutes

Cook Time: 10 minutes

Ingredients:

1/2 cup whole-wheat couscous

3/4 cup almond milk

1/4 teaspoon cinnamon

1 teaspoon pure maple syrup

2 tablespoons pecans

4 strawberries, sliced thinly

2 tablespoons 2 percent Greek yogurt (optional)

More milk, cinnamon and maple syrup, if desired

Method:

Cook couscous: Pour milk into a small saucepan and bring to a boil over high heat. Remove pan from heat and pour in couscous, cinnamon and maple syrup. Stir to combine evenly. Cover the pan and let it sit for 10 minutes. Gently fluff with a fork.

When ready to serve, top with pecans and strawberries. Add yogurt and extra milk, cinnamon and maple syrup, if needed.

Per serving: Calories 298; Fat 12 g (Saturated 1 g); Sodium 73 mg; Potassium 173 mg; Carbohydrate 42 g; Fiber 4 g; Sugars 5 g; Protein 9 g

Min Kwon, MS, RD, is a registered dietitian who specializes in food sensitivities. She has a passion for translating the science of nutrition into real-life, applicable advice and tips. In her healthy food blog, The Adventures of MJ and Hungryman, she focuses on sharing simple yet healthy recipes made from wholesome, REAL foods.