Download Recipe-Breakfast Israeli Couscous

Breakfast Israeli Couscous with
Apricots, Almonds & Coconut
adapted
from Gimme Some Oven
Ingredients
1 cup Israeli couscous
1 cup coconut milk
1/2 cup sliced almonds, toasted
1/2 cup sweetened shredded coconut
1/4 cup apricots, chopped
(other stone fruits such as peaches)
1 tbsp. honey or agave nectar
Dash of salt
Method:
1 - Toast the almonds in a skillet over medium heat for one minute, and then stir in the
shredded coconut. Continue to cook for a few more minutes (stirring constantly) until they
both are slightly tanned and fragrant. (Be careful – nuts go from toasted to burnt in a flash!)
Remove and set aside.
2 - Toast couscous in a skillet over medium heat until lightly golden, stirring every minute or
so.
3 - Pour coconut milk in a small saucepan and heat until almost boiling, but not quite.
Add toasted couscous, honey, and dash of salt and stir quickly. Cover the pot and remove
from heat; let sit for 15 minutes. During this time, the couscous will absorb the liquid.
4 - Once the couscous has absorbed all of the liquid, add in the toasted almonds, and apricots
or other stone fruit and shredded coconut.
Health benefits of Apricots Fresh fruits are rich source of dietary fiber, antioxidants, vitamins,
and minerals. Fruits are enriched with numerous health promoting phyto-chemicals; that helps prevent
heart disease, reduce LDL, ("bad cholesterol") levels and offer protection against cancers. Apricots are
excellent sources of vitamin-A, and carotenes. 100 g fresh fruits have 1926 IU or 64% of dailyrequired levels of vitamin A. Both compounds are known to have antioxidant properties and are essential
for vision. Vitamin-A is also required for maintaining healthy mucus membranes and skin. Consumption
of natural fruits rich in carotenes helps protect the body from lung and oral cavity cancers. Fresh fruits
contain vitamin-C, another natural anti-oxidant, which helps the body develop resistance against
infectious agents and scavenge harmful oxygen-free radicals. They are a good source of minerals
such as potassium, iron, zinc, calcium and manganese. Potassium is a heart-healthy mineral; an
important component of cell and body fluids that help regulate heart rate and blood pressure.
Selection and Storage Apricot season lasts from May until September. Buy fresh, well ripe fruits that
feature uniform golden-orange color and rich aroma. Avoid those with pale yellow color as they were
picked too soon. Ripened apricots are delicate and should be handled with care. Store them in the
refrigerator in an egg tray set at high relative humidity. Use them as early as possible.
Preparation Wash fresh fruits gently in cold water and pat dry in soft cloth. Ripe ones can be eaten as
a whole including skin to get the maximum benefits.