Thinking Outside of the Cereal Box

Our family has cereal once, maybe twice per week, and it's saved for mornings when we're out of baked leftovers, I feel lazy, or things are too hectic to do much of anything else. We alternate between muffins, scones, toast (with cinnamon sugar or jam), oatmeal, and occasionally throw in a cinnamon roll, sweetened polenta, a store-bought English muffin, or bagels. I always serve protein alongside, in the form of eggs, yogurt, or cottage cheese, and rarely, bacon or sausage. Fruit makes an appearance also, usually in the form of a small glass of juice, but often as a smoothie or a handful of berries.

Even though we mix things up quite a bit, as you can see, I still get bored at times and need to come up with something different to serve. Today, thinking along the lines of rice pudding, I made some whole wheat couscous for breakfast. Couscous? For breakfast?! Well, just think about it.... It's quick, easy, healthy, and can be mixed with about anything to change it up. I found a small can of coconut milk in the pantry and added water to make up the amount of liquid I needed. With a touch of honey, an assortment of fresh locally grown berries, and a sprinkle of toasted coconut we were in business! And it only took about 10 minutes, tops, from start to finish.

Naturally, a person could omit the coconut milk and use just water. A scoop of Greek yogurt could be placed on top for creaminess. Couscous would also be a fabulous breakfast while backpacking or car camping; it's lightweight, requires little preparation, and you could bring dried fruits and nuts to sprinkle on top (or, if you're lucky, find some wild berries trail side).

As you can see, there are lots of possibilities when thinking about having couscous for breakfast! My recipe for today's breakfast follows, but feel free to use what you have on hand and get creative.

Toasted Coconut Couscous with Fresh Berries

You may substitute a 14 oz can of light coconut milk for the small regular one; just adjust the liquids as necessary to equal 1 1/2 cups.

6 oz coconut milk

1 cup whole wheat couscous

1/4 cup unsweetened coconut shreds

1 tbsp honey, or to taste

assorted fresh berries (I used logan, marion, red and golden raspberries, and blueberries)

Place the coconut milk in a 2-cup glass measuring cup. Add enough water to equal 1 1/2 cups total liquid. Pour into small saucepan and add honey. Bring to a light simmer (but do not boil). Remove from heat and stir in couscous. Cover and let stand until all the liquid is absorbed, about 5 minutes.

Meanwhile, toast the coconut shreds in a skillet over medium heat, shaking to brown evenly.

To serve, fluff the couscous with a fork, adding a little milk if needed to get the consistency you desire. Divide between four cereal bowls. Top with berries and toasted coconut. Serve immediately.

Makes 4 servings.