Creamy Couscous Breakfast Pudding

Creamy Couscous Breakfast Pudding

I love breakfast on the weekends because I get to sit down and enjoy it with Baby Boy and Rachel. Even if it’s just a bowl of cereal, it’s nice, you know?

Sometimes I’ll cook pancakes or waffles (you have to try these club soda waffles). Other times we’ll pick up a few bagels – usually salted (my favorite!) with veggie cream cheese.

This weekend was a big eating weekend. We had a wedding on Saturday and Russian Easter on Sunday; lots of eating. We wanted something light, but filling, to get us off on the right foot. Rachel cracked open one of our Weight Watchers cookbooks and bingo, found this tasty Creamy Couscous Breakfast Pudding. (We aren’t on Weight Watchers, but the recipes are so tasty. The “healthy” is just bonus)

Creamy Couscous Breakfast Pudding

The vanilla extract in particular was quite enjoyable in this satisfying breakfast dish, and the whole wheat couscous kept us full through lunch. We topped with fresh fruit to round out the breakfast meal.

Even Baby Boy had this for breakfast (and lunch the next day) and enjoyed!

This breakfast couscous might not illicit the same immediate mouth watering effect as a familiar bacon, egg, and cheese on a bagel would, but give it a try. We think you’ll like it.

Creamy Couscous Breakfast Pudding

Creamy Couscous Breakfast Pudding

Ingredients

  • 1 1/2 cups water
  • 1 cup whole-wheat couscous
  • Pinch salt
  • 3 cups fat-free milk
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon grated orange zest
  • 2 egg whites
  • 1/4 cup toasted wheat germ
  • 3/4 teaspoon vanilla extract
  • 1/4 cup sliced almonds (optional)
  • Strawberries or raspberries to top

Instructions

  1. Bring the water to a boil in a large heavy saucepan over high heat. Stir in the couscous and salt. Reduce the head and simmer until the water is absorbed, about 2 minutes. Remove the saucepan from the heat and fluff the couscous with a fork. Cover and let stand about 5 minutes.
  2. Whisk the milk, brown sugar, and orange zest into the couscous. Bring to a boil over medium-high heat, whisking frequently to break up any lumps. Reduce the heat to medium-low and cook, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Remove the saucepan from the heat.
  3. Whisk together the couscous mixture and the egg whites in a small bowl. Return the mixture to the saucepan and cook over low heat, stirring, until the pudding is thick and creamy, about 5 minutes longer.
  4. Stir in the wheat germ and vanilla. Serve topped with the almonds and berries.
http://thekeenancookbook.com/breakfast/creamy-couscous-breakfast-pudding

Adapted from: Weight Watchers Momentum Cookbook
Note: We successfully halved this recipe.

Creamy Couscous Breakfast Pudding

What is your usual “go to” for breakfast on the weekends?

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