Creamy Moroccan-Spiced Peanut Butter Couscous
Couscous might not be the first thing you would typically think of when it comes to breakfast, but this dish definitely changes that. This creamy porridge-like bowl of couscous is the perfect way to switch up your usual breakfast routine. It’s hearty like a bowl of oats, but is uniquely scented with warm spices and flavored with Peanut Butter & Co. Bee's Knees, coconut, and vanilla.
- Yield:4 servings
- Prep Time:5 minutes
- Cook Time:7 minutes
- Total Time:12 minutes
1 cup canned light coconut milk
4 tbsp. honey
3/4 tsp. cinnamon
1/2 tsp. coarse salt
1/8 tsp. allspice
1/8 tsp. ginger
1 pinch cloves
1/4 cup Peanut Butter The Bee's Knees
4 tbsp. golden raisins, divided
1 1/2 cups water
1 cup couscous
1 tsp. pure vanilla extract
4 tsp. unsweetened, shredded coconut (for garnish)
Whisk together the coconut milk, honey, cinnamon, salt, allspice, ginger, cloves, and Peanut Butter & Co. The Bee's Knees in a medium bowl until smooth. Measure out 4 teaspoons of raisins and set aside for garnish.
Add the coconut milk mixture in a medium saucepan along with the water, raisins (except the raisins reserved for garnish), and couscous. Bring to a gentle simmer over medium-low heat, stirring frequently. Once it reaches a simmer, the couscous should be porridge-like in consistency; if not, simmer until it is (this should take less than 1 minute), stirring constantly. Once the couscous is porridge-like, remove it from the heat and stir in the vanilla. Pour into 4 serving bowls and top each with 1 teaspoon raisins and 1 teaspoon coconut; serve hot.