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Whole Food Plant Based Couscous Breakfast Bowl

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

  • Cooked whole wheat couscous
  • Non-dairy milk unsweetened
  • Strawberries sliced
  • Banana sliced
  • Raw sunflower seeds
  • Raw pumpkin seeds
  • Toasted Coconut
  • Pinch of cinnamon
  • Small drizzle of 100% pure maple syrup

Instructions

  1. I'm not giving you measurements, because who am I to say how hungry you are? That said, here's what you need to know about the couscous part.
  2. If you cook just one cup of couscous, you'll have enough for at least four breakfast bowls. Cooking couscous is super easy. Here's how.
  3. Bring 2 cups of water (475ml) to a boil in a small pot.
  4. Add 1 cup of whole wheat couscous (180g), stir, turn off the heat, cover the pot with a lid, and let sit for 10 minutes.
  5. After 10 minutes, fluff with a fork, and bam, ready to go.
  6. After the couscous cools, put it into a container and store in your fridge. When you're ready to make your breakfast bowl, do the following:
  7. Place as much couscous as you're hungry for into a small pot, and add enough non-dairy milk until a consistency that you like is reached.
  8. Heat the couscous and milk and pour it into a bowl.
  9. Top with strawberries, banana, sunflower seeds, pumpkin seeds, toasted coconut, cinnamon powder, and a drizzle of maple syrup.