For breakfast I made the vegan biscuits and gravy recipe from another one of my favorite cookbooks, Vegan with a Vengeance. I love this recipe... it is sooooo yummy. I love the bean-based gravy... it rocks!
--Sweet Almond Milk Couscous--
2.5 cups almond milk
1/3 cup sugar
pinch of salt
1 cup regular or whole wheat couscous (I used whole wheat)
2 teaspoons grated/minced lemon or orange zest (I used orange)
1 teaspoon ground cardamom
1/2 to 1 teaspoon rosewater (optional, I omitted it)
1 cup sliced or chopped almonds
1/4 cup shelled pistachios (optional, I included them)
1 cup chopped dried apricots
This recipe is uber easy! Combine milk, sugar and salt in a pot and bring to boil. Then add the couscous, zest and cardamom. Cover pot and cook for one minute before turning off the heat and letting it set for 5 minutes. After the time has passed, fluff the couscous with a fork and add rosewater if using. Then gently stir in the nuts and apricots. And enjoy! ;)
3 comments:
Hmmm, I actually have most of those ingredients. Looks great!
Ryan Adams and Oasis...Could all those egos fit into one building?? :-) The recipe sounds delicious!
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