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Morning Couscous with Oranges and Dates
Page 10
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Breakfast/Brunch
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Recipe Reviews
Peckish Sister from Central, FL
We enjoyed this for breakfast though it did feel strange to taste sweet couscous. I made this rather quickly in the morning, micorwaving the couscous twice. I used brown sugar in the boiling water. I added the orange blossom water even though I am not usually a fan and did not mind it here. I used raisins in the couscous and topped it with the oranges, dates and pomegranite arils. Rather than cutting the oranges over the couscous, I quickly peeled and sectioned them by hand, cut the sections into bite-sized pieces and made up for the lack of dripping juice while cutting by splashing some orange juice on top. The pomegranite arils are what made this spectacular for me. However, I don't see myself making this on a regular basis. But it would be nice as a special treat when pomegranites and oranges are in season.
Zosia from Toronto, ON
I loved the idea of this as soon as I read the description and the recipe didn’t disappoint.
I made it with fruits my family likes, dried apricots, cherries and blueberries, sweetened it with honey and added chopped pistachios along with the fresh oranges just before serving. I made it the night before as the author suggested and used the microwave to heat it in the morning. The couscous fluffed up considerably during reheating. A single portion took ~45 seconds to heat in the microwave.
A great alternative to oatmeal.
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