Spiced Apple Couscous - Forks Over Knives

By PamCallan

This couscous dish makes a delicious warm breakfast, and it also tastes great chilled and served cold for lunch or as a snack. You can use other fruit in place of the apples; my other favorites are pears, mangoes, pineapples, and peaches

Ingredients

• 1 1/2 cups unsweetened unflavored plant milk
• 1/4 cup date paste (recipe show separately)
• 1 tsp pure vanilla extract
• 1 cup whole wheat couscous
• 2 medium apples, cored and cut into 1-2 inch dice (about 2 cups)
• 1/2 cup unsweetened apple juice
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 Tbsp slivered or sliced almonds for serving
• 1 Tbsp finely chopped fresh mint for serving

Preparation

Step 1

1. In a medium saucepan, whisk together the milk, date paste, and vanilla. Bring to a boil over medium heat. Remove the pan from the heat, stir in the couscous, cover with a lid and let stand until liquid is absorbed 5-10 minutes. Fluff with a fork.

2. Meanwhile, in a saute pan, place the apples, apple juice, cinnamon, and cloves. Cook, uncovered, over medium heat, until softened, 5-10 minutes.

3. Add the cooked apples and any remaining juice to the couscous and mix well.

4. Serve warm or chill in the refrigerator and serve cold. Garnish with the almonds and fresh mint before serving.

Storage: Store in an airtight container in the refrigerator for 3-4 days.