Champion’s Breakfast: Creamy pumpkin Couscous
If you haven’t read any of my posts before, well let me fill you in. I am obsess with squash/ pumpkin. I don’t mean the daunting craving you get for a pumpkin latte in the fall.
I find any excuse to incorporate any type of squash in my daily diet whenever they are in season. Check out one of my favorite way to enjoy Kabocha ( Winter Squash) here
I found my myself with some extra roasted pumpkin the other day, Since I wasn’t about to throw good food away I decided to indulgent myself with some creamy couscous.
What a better way to kick start the new year?
2 reasons why you should eat more squash while they are in season
- High in Vitamin A,
which is the source of beta carotene. Great for the eyes and skin.
- High Fiber
Fiber is essential to any diet. It keeps you fuller longer.
Having this delicious concoction as my first meal of the day just make feel like I am ready to tackle anything !
Add in some fruits,nuts,seeds, cacao nibs and the day will be full promises. The best part is it gets done in under 10 minutes.
So,how about the benefits of couscous
1 cup of of cooked couscous provide 6g of protein. As you may know protein is essential to built lean muscles.
1 cup of cooked couscous provides 61 percent Dv of selenium.
It contains riboflavin, B6, folate and pantothenic acid which help metabolize energy, maintain healthy red blood cells.
- 2 cup of water
- 1⅓ cup couscous
- 2 tablespoon of maple syrup
- 1 teaspoon of cinnamon
- ½ cup of non dairy milk
- Any type of fruits or seed you have on hand for serving.
- 1 cup of pumpkin puree ( I like kabocha flavor better but regular pumpkin in the can will do too)
- On medium heat, cook the couscous in the water according to packaging.It shouldn't take any longer than 5 minutes. Stir in the nut milk and pumpkin puree,follow by the cinnamon,maple. Serve with whatever topping you have.