If you’re craving a cozy breakfast that feels like a warm hug in a bowl, look no further than this delightful Morning Couscous with Almonds, Coconut and Honey. It’s a comforting blend of Israeli couscous soaked in velvety coconut milk, sweetened with luscious honey, and finished off with the satisfying crunch of toasted almonds and a sprinkle of shredded coconut. This breakfast dish is simple yet indulgent, bringing together a wonderful mix of textures and flavors that will brighten your mornings and keep you energized throughout the day.

Morning Couscous with Almonds, Coconut and Honey Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this recipe are wonderfully straightforward, yet each plays a crucial role in building the flavors and texture that make this dish shine. From the tender couscous to the rich coconut milk and crunchy almonds, every element adds something unique to the table.

1 cup Israeli couscous: These pearl-sized couscous grains offer a chewy, nutty bite that holds up beautifully to the creamy liquid.
1 cup coconut milk: Adds natural creaminess and a subtle tropical hint, making the dish luxuriously smooth.
1/2 cup sliced almonds, toasted: Toasting amps up their crunch and flavor, providing a delightful textural contrast.
1/2 cup sweetened shredded coconut: Brings a sweet chewiness and enhances the coconut vibe.
1 tablespoon honey or agave nectar: A touch of sweetness that keeps the dish balanced and inviting.
Dash of salt: Elevates all the flavors, preventing the dish from being one-dimensional.

How to Make Morning Couscous with Almonds, Coconut and Honey

Step 1: Toast the Almonds

Start by warming a dry skillet over medium heat and tossing in the sliced almonds. Keep them moving so they toast evenly and develop a gorgeous golden color, about 7 to 9 minutes. This simple step unlocks their nutty aroma and adds that essential crunch so memorable in this dish.

Step 2: Toast the Couscous

Using the same or a clean skillet, lightly toast the Israeli couscous over medium heat. The goal is a light golden hue and a fragrant, nutty scent — this deepens the flavor and creates a more complex base for your morning meal.

Step 3: Cook the Couscous in Coconut Milk

Gently warm your coconut milk in a small saucepan until it’s just about to boil. Then stir in the toasted couscous, honey, and a dash of salt. Cover the pot and remove it from the heat, letting it rest for 15 minutes. During this time, the couscous absorbs all the creamy sweetness, resulting in a tender yet chewy texture that’s truly dreamy.

Step 4: Add Almonds, Coconut, and a Sweet Finish

Once the couscous has soaked up all the liquid, fold in the toasted almonds and shredded coconut. For an extra touch of sweetness, drizzle a bit more honey according to your taste. This layering of flavors and textures brings the dish fully to life and makes every spoonful joyful.

How to Serve Morning Couscous with Almonds, Coconut and Honey

Garnishes

To make your bowl even more inviting, try topping the Morning Couscous with Almonds, Coconut and Honey with fresh berries, a sprinkle of cinnamon or nutmeg, or a few extra toasted almonds on top. These simple touches add a pop of color and complementary flavors that enhance the overall experience.

Side Dishes

This dish pairs beautifully with fresh fruit salads, a dollop of Greek yogurt, or even a side of your favorite herbal tea or latte. The creamy couscous makes a hearty centerpiece that’s complemented by light, refreshing sides.

Creative Ways to Present

If you want to get a little fancy, serve the Morning Couscous with Almonds, Coconut and Honey in small glass parfait cups layered with yogurt and fresh fruit for a stunning breakfast parfait. Alternatively, sprinkle edible flowers or extra shredded coconut around the rim of your bowl for an Instagram-worthy start to the day.

Make Ahead and Storage

Storing Leftovers

You can store leftover Morning Couscous with Almonds, Coconut and Honey in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making it a delicious option for busy mornings.

Freezing

While this dish is best enjoyed fresh, you can freeze leftovers in a sealed container for up to one month. Keep in mind that the texture of the couscous might change slightly after freezing, so it’s ideal to thaw it gently in the fridge overnight.

Reheating

To reheat, warm the couscous gently in a saucepan over low heat or microwave it in short bursts, stirring frequently. If it looks dry, stir in a splash of coconut milk or water to bring back its creamy softness.

FAQs

Can I use regular couscous instead of Israeli couscous?

While regular couscous can work in a pinch, Israeli couscous offers that unique chewy texture and nutty flavor that really elevates this recipe. If you only have fine couscous, the dish will be softer and less textured but still tasty.

Is it possible to make this recipe vegan?

Absolutely! Simply swap the honey for agave nectar or maple syrup, which keeps the sweetness without any animal products. The rest of the ingredients are already plant-based.

Can I use canned coconut milk for this recipe?

Yes, canned coconut milk works wonderfully because it’s richer and creamier than carton versions. If using canned, give it a good shake before opening to mix the cream and water evenly.

What if I don’t like shredded coconut?

No worries! You can omit the shredded coconut or replace it with toasted coconut flakes for a different texture. Alternatively, finely chopped dried apricots or raisins can add a pleasant sweetness and chew.

How sweet should the dish be?

The beauty of the Morning Couscous with Almonds, Coconut and Honey is its customizability. Start with one tablespoon of honey and taste—add more if you prefer a sweeter start to your day, or keep it subtle to focus on the natural flavors.

Final Thoughts

If you’re searching for a breakfast that combines simplicity with a touch of indulgence, you truly can’t go wrong with the Morning Couscous with Almonds, Coconut and Honey. It’s a recipe that feels cozy and refreshing all at once, perfect for breakfast or a light brunch. Give it a try and let this sweet, nutty, creamy dish make your mornings something to look forward to!

Morning Couscous with Almonds, Coconut and Honey Recipe

★★★★★

5.2 from 7 reviews

Author: anna
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A warm and comforting breakfast dish featuring fluffy Israeli couscous cooked in creamy coconut milk, sweetened with honey, and topped with toasted almonds and shredded coconut for a delightful crunch and tropical flavor.

Ingredients

Scale

Dry Ingredients

1 cup Israeli couscous
1/2 cup sliced almonds, toasted
1/2 cup sweetened shredded coconut
Dash of salt

Wet Ingredients

1 cup coconut milk
1 tbsp honey or agave nectar

Instructions

Toast the almonds: In a skillet over medium heat, toast the sliced almonds for 7-9 minutes until golden and fragrant. Remove from heat and set aside.
Toast the couscous: In the same or a clean skillet over medium heat, toast the Israeli couscous, stirring frequently, until it turns lightly golden and aromatic, about 3-5 minutes.
Heat the coconut milk: Pour the coconut milk into a small saucepan and heat it until it is nearly boiling but do not let it fully boil.
Cook the couscous in coconut milk: Add the toasted couscous to the warm coconut milk along with honey and a dash of salt. Stir quickly to combine, then cover the saucepan and remove it from the heat. Let it sit undisturbed for 15 minutes to allow the couscous to absorb the liquid.
Combine toppings and serve: Once the couscous has absorbed all the coconut milk, stir in the toasted almonds, shredded coconut, and add a little more honey if you prefer additional sweetness. Serve warm.

Notes

Be careful not to burn the almonds or couscous while toasting; keep stirring frequently.
You can substitute agave nectar for honey to make the recipe vegan.
Adjust sweetness by adding more or less honey according to your taste preference.
This dish can be enjoyed warm or at room temperature.
For added texture, consider adding fresh fruit like sliced bananas or berries.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Toasting and Simmering
Cuisine: Fusion / Breakfast

Nutrition

Serving Size: 1/4 of recipe (about 1 cup)
Calories: 280 kcal
Sugar: 10 g
Sodium: 60 mg
Fat: 12 g
Saturated Fat: 9 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 0 mg

Keywords: morning couscous, Israeli couscous breakfast, coconut milk couscous, toasted almonds recipe, easy breakfast recipe, healthy breakfast, sweet couscous, honey couscous, tropical breakfast