Breakfast Couscous
Makes: 4 servings
Time: 20 minutes
Two of my favorite breakfast grains are couscous and bulgur (which is still sold as the commercial breakfast cereal Wheatena; see the variation). Neither requires cooking (they both steep, like tea), so they’re perfect for even the busiest mornings—and really tough to screw up.
Both take perfectly to fresh or dried fruit, nuts, and a drizzle of maple syrup or honey; milk is optional. You can also take this in a savory direction, adding leftover sautéed mushrooms along with bits of sausage, chopped ham, or bacon. See Leftover Grains for Breakfast, on Chapter 11, for specific ideas.
1 cup whole wheat or white couscous
Salt
1 cup fresh fruit (sliced bananas, berries, diced apples, peaches)
¼ cup chopped nuts (optional)
¼ cup dried fruit like raisins, dates, or coconut (optional)
Drizzle of honey or maple syrup
Put the couscous in a medium pot with a tight-fitting lid and add 1½ cups of water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes (5 minutes if using white couscous), or up to 20. Add the fruit, nuts, and honey if using. Fluff with a fork and serve.
Breakfast Bulgur: Use 1 cup of any grind of bulgur, with 2½ cups boiling water. Stir once and let sit. Fine bulgur will be tender in 10 to 15 minutes, medium in 15 to 20 minutes, and coarse in 20 to 25. If any water remains when the bulgur is done, put it in a fine strainer and press down on it, or squeeze the bulgur in a cloth. Fluff with a fork and add fruit, nuts, and honey, if using.
Alternatives to Milk
Reducing consumption of animal protein sometimes means looking beyond ordinary milk, and there are good alternatives, made from nuts, grains, and legumes. Just be sure to read the labels. Most are sweetened; look for packages that specifically say “unsweetened.” Many are flavored with vanilla or even chocolate (which you might like as long as you’re not expecting plain). And some, especially nut milks, include gums or other ingredients.
Soy milk: Almost as high in protein as cow’s milk, soy milk makes a fine daily alternative for coffee, tea, and cereal. It’s also handy because it separates less during heating than other milk alternatives; this sometimes makes it a good substitute for baking and cooking.
Nut milk: A great choice for desserts, grain dishes, and thick soups, since it actually adds a welcome flavor to any dish that takes to the taste of nuts. Also really nice as a replacement for cream or half-and-half in coffee.
Oat milk: With a consistency similar to low-fat or skim milk, oat milk is good for drinking but a little thin for cooking. It has a neutral taste and a pretty golden color.
Rice milk: Slightly sweeter than oat milk or soy milk, this has a neutral flavor and a thin, almost watery consistency.
Coconut milk: With a lovely flavor and a thick consistency, coconut milk is ideal for desserts and Asian soups, stews, and sauces; it heats up beautifully. Though it’s quite high in fat, light or reduced-fat coconut milk is usually a fine substitute.