I am loving Heather’s Meatless Monday from A to Z. I look forward to the “assigned” ingredient each week, and in this case, it is another new one for me.
I used to make couscous all the time – it was an easy last minute side I could add when we had friends and family over to grill. I have never made Israeli couscous, or pearl couscous, which is this week’s ingredient.
Unlike grain based (semolina) couscous, Israeli couscous is a pasta, a larger pearl shape. Though it is a pasta, I cooked it with a measured amount of liquid to be absorbed completely (rather than liquid to boil then strain).
Keeping with my VeganMoFo theme of treats and sweets, I made a sweet breakfast couscous. So very good, so very filling.
Jason has had a cold all week, and as much as I tried to combat it, this weekend I woke up with the very same cold. Chocolatey comfort food on a chilly Sunday morning was just what the proverbial doctor ordered.
chocolate hazelnut breakfast couscous
dairy and soy free, vegan
1 1/4 cup chocolate hazelnut milk
1 ounce dark chocolate, chopped
1 cup Israeli couscous pearls
1 large banana, sliced
1/4 cup hazelnuts
extra chocolate hazelnut milk
In medium size saucepan, bring milk to a boil, watching closely and stirring to prevent bubbling over. Add chopped chocolate, stir until melted. Add couscous pearls, reduce heat to low, cover and simmer for 8 – 10 minutes (mine took 8).
Transfer to two bowls, top with sliced banana, hazelnuts, and milk.
To see more Israeli couscous creations, visit Heather for Meatless Monday A to Z!
…and have you entered the Stock Your Pantry giveaway yet? It’s a big one – five winners each choose 25 pantry items!