Creamy Moroccan-Spiced Peanut Butter Couscous
4 servings
5 minutes
7 minutes
American
Breakfast
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.
Ingredients
- 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)
Directions
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 and serve hot.
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