Breakfast Israeli Couscous (With Apricots, Almonds & Coconut) at home
- Yield 3
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Breakfast Israeli Couscous (With Apricots, Almonds & Coconut) at home is a salad recipe on Avoteb. The yield on the card is 3. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 cup Israeli couscous
- 1 cup coconut milk (I used “light”)
- 1/2 cup sliced almonds, toasted
- 1/2 cup sweetened shredded coconut
- 1/4 cup dried apricots, chopped
- 1 tbsp honey or agave nectar
- Dash of salt
Method
Toast the almonds in a skillet over a medium burner for one minute, then mix in the shredded coconut. Continue to cook for a few more minutes (stirring constantly) until they both are slightly tanned and fragrant. (Be careful – nuts go from toasted to burnt in a flash!) Remove and keep nearby.
Toast couscous in a skillet over a medium burner until lightly golden, stirring every minute or so.
Tip coconut milk in a small saucepan and heat until almost boiling, but not quite. Tip in toasted couscous, honey, and dash of salt and stir quickly. Lid the pot and remove from heat; let sit for 15 minutes. During this time, the couscous will absorb the liquid. Once couscous has absorbed all of the liquid, add in the toasted almonds, apricots, and shredded coconut. (If you like this really sweet, feel free to add in a little more honey at the end!)
