Saffron-Infused Breakfast Couscous

Couscous cooks fast, making it a perfect food for busy mornings. Often served with savory dishes, this couscous is spiced with cinnamon and saffron and sweetened with sugar and dates. The almonds and yogurt lend protein to help you keep dancing through your day.

10 min active/15 min total | Makes 4 servings

1¼  cup water

1 cinnamon stick split into two pieces

pinch of saffron threads

1 tsp sugar

pinch of salt

1 tsp coconut oil

6 pitted dates, roughly chopped

1 cup couscous

¼ cup whole almonds

¼ cup nonfat plain yogurt

2 tsp honey

Bring the water, cinnamon and saffron to a boil.  Boil for 5 minutes.  Add the sugar, salt coconut oil and dates and boil for 3 more minutes.  Add the couscous, stir and remove from heat.  Let sit, covered, for 5 minutes and fluff with a fork.

Meanwhile, toast the almonds in a small skillet over medium high heat.  Remove from heat and roughly chop when cool enough to handle.

To serve, spoon couscous into a bowl.  Top each serving with 1 tbsp yogurt, drizzle with honey and sprinkle with almonds. Serve with fresh fruit on the side.