Vegan Couscous and Coconut Breakfast Recipe

An easy vegan couscous breakfast recipe for mornings on-the-go

This vegan couscous breakfast recipe is one way of making sure to have breakfast, even when you are on the-go. It’s so easy to make, utterly delicious and very filling.

You’ll be forgiven for thinking couscous is a bit bland – because it is bland, on its own. So the key to this quick and healthy couscous breakfast is flavouring up that couscous, which is what takes it from bland and un-interesting to “wow- that is delicious!” Recipe not even required – Just steam, freeze and that’s it.

That’s really it, I am not kidding. It’s pretty versatile too. it goes in my ziplock bag as I make a mad dash for the train for my morning commute. And for the mornings that I actually make it on that train, it’s the first thing I pull out of my bag, right after I have  caught my breath!

The first bonus? this breakfast recipe is vegan. Another bonus? the kids love this too. (yes, this is one kid-friendly vegan couscous breakfast recipe!) so this couscous squares always makes a well-received guest appearance in the kid’s lunch box. The one thing I’ll say about these squares are that they are quite crisp and crumbly, so make sure you’ve got one hand underneath your lips to catch the falling crumbs – which I always save for last!. 

Enjoy!

Vegan Couscous And Coconut Breakfast Recipe

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Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

An easy vegan recipe incorporating couscous and coconut for breakfast

Servings	Prep Time
12 squares	10 minutes

Passive Time

2 hours

Servings Prep Time 12 squares 10 minutes

Passive Time 2 hours

Vegan Couscous And Coconut Breakfast Recipe Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan An easy vegan recipe incorporating couscous and coconut for breakfast Servings Prep Time 12 squares 10 minutes Passive Time 2 hours Servings Prep Time 12 squares 10 minutes Passive Time 2 hours

Ingredients

• 150 g whole wheat couscous
• 75 g cashew nuts
• 2 medium-sized oranges yielding approximately 200g of orange juice
• 25 g dried apricots
• 25 g raisins
• 20 g desiccated coconut
• 50 ml water
• salt a pinch to taste

Units:MetricUS Imperial

Instructions

1. Bring juice and water to a boil. Add salt, couscous, coconut, and cashew,. Stir and turn heat to low. Simmer 5 to 10 minutes or until liquid is completely absorbed. Remove from heat. Stir in the apricots and raisins and let sit, covered, for 10 minutes.
2. Rinse an 8x8 inch baking dish with water. Do not dry. Add the couscous mixture and compress it by pressing it down. Place in freezer, so that it hardens. Remove and cut into squares to serve.

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Emem

 

Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.