Pecan Date Breakfast Couscous | The Recipe ReDux

Pecan Date Breakfast Couscous - The Recipe ReDux

Think about it, why don’t other grains get a place at the breakfast table the way oatmeal does?

At least here in America, suggest serving a breakfast of warm brown rice, millet or couscous and you’ll probably get puzzled looks. I’m not knocking oatmeal – I love it too but it’s time to take a page out of many global cuisines and expand our breakfast horizons. So get out of that “oatmeal only” breakfast rut and try experimenting with some different whole grains (besides boxed cereals & granolas) for a new delicious and warming start to the morning.

This Pecan Date Breakfast Couscous is simple to make. Once the milk is boiling, the couscous (get whole wheat if you can) takes just 5 minutes to cook, with heat off & lid on. Dates are naturally so sweet, you won’t miss the honey, maple syrup or brown sugar. Pecans add some extra healthy fat and flavor.

This recipe is brought to you by The Recipe ReDux and this month’s theme of “A Whole New Grain.” Check out all the fantastic whole grain recipes below.

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Pecan Date Breakfast Couscous

  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup uncooked whole wheat couscous
  • 2 cups low-fat milk
  • 1 cinnamon stick
  • 1 teaspoon orange zest
  • 4 dates, pitted and chopped
  • 1/4 cup chopped pecans

Instructions

  1. In a large pot, add couscous, milk, cinnamon stick and orange zest. Stir once then bring to a boil.
  2. Once boiling, remove from heat, cover with lid and let sit for 5 minutes.
  3. Stir in dates and pecans.
  4. Scoop into serving bowls. Serve with pitcher of warm milk, if desired.

Nutrition

  • Serving Size: About 1 cup

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Pecan Date Breakfast Couscous - The Recipe ReDux

Besides oatmeal, have you ever eaten hot grains for breakfast?

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We’re Serena & Deanna, two dietitians who love food as much as you do!  

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