Almond Banana Couscous (ABC) Breakfast

January  6, 2010
2 Ratings
  • Serves 2
Author Notes

Have you ever run out of oatmeal? Well, I did on a really cold morning when I was craving a warm breakfast--so I used couscous instead. If you use milk to make the couscous, it's almost like cream of wheat. This is more concept than recipe, so feel free to have fun with your own variations. —drbabs

What You'll Need
  • 1/2 cup whole wheat couscous
  • 1 cup milk (or almond milk)
  • 1/8 teaspoon almond extract
  • 1/4 teaspoon kosher salt
  • 1 ripe banana, sliced
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1/2 cup Greek yogurt
  • 2 tablespoons toasted sliced almonds
  • honey or maple syrup if desired
  1. Heat milk to almost boiling. Dump in couscous and turn off heat; cover and set aside.
  2. Saute banana slices in butter. When they have started to soften, sprinkle brown sugar over and stir until the brown sugar is incorporated and all the banana pieces are coated in the butter-sugar deliciousness.
  3. Sprinkle the almond extract and salt over the couscous. Thoroughly incorporate the bananas into the couscous, stirring until there are no large chunks of banana and no areas where banana is not blended into the couscous. Divide into two bowls.
  4. Top each serving with about 1/4 cup Greek yogurt. Drizzle with honey or maple syrup if desired, and sprinkle with almonds.
  5. Enjoy!! You've now had a good hot breakfast and are ready to start your day.

See what other Food52ers are saying.

  • Denise
  • drbabs
  • hobbychef

4 Reviews

hobbychef March 20, 2014
i can't wait to make this for breakfast!!!
drbabs March 20, 2014
Thanks, I hope you like it!
Denise May 6, 2010
This looks tasty. I like that you saute the bananas in butter--yum.
drbabs May 11, 2010
Thanks--there are so many ways to do this.