cousous for breakfast
Breakfast

Champion’s Breakfast: Creamy pumpkin Couscous

Champion’s Breakfast: Creamy pumpkin Couscous

Vegan Creamy 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. kabocha squash

I find any excuse to incorporate any type of squash in my daily diet whenever they are in season.kabocha squash

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?kabocha squash

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
  • Protein

1 cup of cooked couscous provide 6g of protein.  As you may know protein is essential to build lean muscles.

  • Minerals

1 cup of cooked couscous provides 61 percent Dv of selenium.

  • Vitamins

It contains riboflavin, B6, folate and pantothenic acid which help metabolize energy, maintain healthy red blood cells.

Learn more about couscous here. 

Champion’s Breakfast: Creamy pumpkin Couscous

Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Course: Breakfast
Servings: 2 .5
Author: Michaelle Barbor

Ingredients

  • 2 cup of water
  • 1 1/3 cup couscous
  • 2 tablespoon of maple syrup
  • 1 teaspoon of cinnamon
  • 1/2 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

Instructions

  • 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.

 

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