Most people think of couscous as a savory dish. I like it this way too, but I like it more incorporated into a sweet dish. This is one of my favorite fall recipes. I usually eat this particular dish for breakfast. You can use pumpkin that you've processed yourself (if you do this, it is better to use sugar pumpkins than the regular old pumpkins that are outside at every retail outlet going) but pumpkin in the can is just as good, if not better, as it is processed and canned at its freshest.
I should also mention that raisins are completely optional. I think they add a certain something, but you may disagree.
Ingredients:
1/4 cup of whole wheat couscous
1/2 cup of fat-free evaporated milk
1/4 cup of pumpkin
1/8 cup of raisins
cinnamon and splenda (or sugar) to taste
Preparation:
Mix couscous, evaporated milk, pumpkin, cinnamon and sugar in a large, microwavable container.
Cover the container loosely and microwave for 2 minutes.
Stir in raisins.
Microwave for 30 seconds.
Stir again and serve.
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