couscous for breakfast

couscous is a small pasta that originates from morocco and northern algeria. it is used in a similar way our culture uses rice. i learned about couscous from some college roommates. i liked it, but never thought to buy it after i got married since mark isn't really into couscous. once my son was old enough to eat "people" food, i had an idea to give him couscous and surprisingly he liked it. this recipe is easy to make and doesn't take too much time.

i like the hodgson mill whole wheat couscous with milled flax seed & soy because it has 6g of fiber and 10g of protein per 1/3 cup serving. i've seen this brand at smiths.

breakfast couscous, serves 1 adult or 2 toddlers

1/2 cup water, juice, or milk*
1/3 cup couscous, plain
dash of cinnamon
1 teaspoon butter
1/4 cup blueberries, (i use frozen)
vanilla yogurt

1. in a small saucepan, bring the water, juice, or milk to a boil.
2. stir in the cinnamon, butter, and couscous.
3. remove the saucepan from heat, sprinkle on the frozen blueberries, and cover with a lid.
4. let sit for 5 minutes. serve with yogurt.

variations: add 1/4 cup diced dried fruit to the saucepan with the water, juice, or milk in step 1.

* never heat milk and juice together unless you want curdled milk.