Now that my semester is virtually over, I have the time to actually take care of my body again, actually feed it the right things and exercise more. Sitting top on my healthy-habits-to-return-to list: eating a healthy breakfast.
A breakfast recipe I am trying this week: Couscous with oranges and dates! Mmmm.
Ingredients
1 1/2 cups of water
2 to 3 tablespoons of brown sugar or honey
1 teaspoon of orange flower water (optional; find at Middle Eastern markets)
3 tablespoons of chopped dried apricots
2 tablespoons currants or raisins
1 tablespoon unsalted butter (optional)
1 cup couscous
1/4 teaspoon of cinnamon
2 navel oranges
6 dates, pitted and cut in quarters
pomegranate seeds (for garnish!)
1. Combine water and brown sugar and honey in a saucepan and boil. Turn heat to medium and continue to boil until the sugar has dissolved. Still in the orange flower water, apricots, raisins or currants and set aside for 5 minutes.
2. Place couscous in 2-quart bowl, and add the cinnimon and salt. Stir. Pour on the hot syrup and mix together. Set aside for twenty minutes (if not eating right away-refrigerate).
3. Shortly before serving, strain the couscous and stir in the butter and then cover again.
4. Peel oranges over couscous (so any juice drips into it) and add the four slices atop with couscous along with date slices and pomegranate seeds, if desired, and serve.
(Via: Cookbook writer and NYT contributer- Martha Rose Shulman)
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