Breakfast Fruit Couscous

    20 minutes

    When I went on a kayaking trip our guides whipped this up one morning over the campfire. It was delicious and I started making it at home.

    91 people made this

    Serves: 8 

    • 2 cups (500ml) skim milk
    • 2 tablespoons honey
    • 3 teaspoons ground cinnamon
    • 2 cups dry couscous
    • 1/3 cup diced dried apricots
    • 1/3 cup sultanas
    • 1/2 cup slivered almonds

    Preparation:5min  ›  Cook:5min  ›  Extra time:10min  ›  Ready in:20min 

    1. In a saucepan over medium heat combine the milk, honey and cinnamon. As soon as it comes to a boil stir in the couscous.
    2. Turn off the heat, cover and let stand for 5 minutes.
    3. Stir in the apricots, sultanas and almonds.

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    Reviews in English (76)


    Never thought of using couscous, but it's worth it!  -  11 Oct 2016


    I don't usually like to review a recipe unless I've made it at least once as it's written. But people seem to be critiquing the idea, rather than the specific flavours, so I'm going to break that rule. I think this is wonderful. You can't be expecting oatmeal with a different texture; you have to be expecting a totally different breakfast. It probably also helps to like couscous -- a lot, which I do. I would really recommend trying it, especially if you like hot cereal in the morning. variations: I used chopped dried apples and walnuts and added them after about two minutes of the five, so that the apples reconstituted a little. I poured a little maple syrup and vanilla soy milk (I made it with regular skim) over the top once it was cooked.  -  26 May 2007  (Review from Allrecipes USA and Canada)


    I really like this. Easy to make and a delicious, nutritious start to the day, especially if you load it with raisins and nuts. Easy to expirement with, using different nuts and fruit, and maybe some granola-esque breakfast cereal ingredients. If you find it too dry you can remedy this with an ancient method called adding more milk. Any time you cook with couscous don't be a slave to the recipe. Trust your intuition and if it's dry add liquid.  -  06 Sep 2006  (Review from Allrecipes USA and Canada)