Berry Breakfast Couscous

Oh hello, Spring.

 Sometimes you have a To-Do list and that To-Do list says you need to get to the library as soon as possible and write your last paper of your college career.

But there is no way to get to the library without having coffee and breakfast.

So then suddenly your To-Do list includes, ‘make coffee’, and ‘eat breakfast’.

And since it is simply a crime to try to write a paper or haul ones carcass to the library without a breakfast that is chock full of brain food, then your To-Do list suddenly includes ‘make delicious and mentally stimulating breakfast’.

And before you know it it’s 11:00 and instead of having your head down over your rough draft in a quiet corner of the library you’re hovering over a simmering pot of couscous.

But it’s okay because you were just trying to get to the library as fast as possible and it’s not your fault that breakfast is essential.

Keep slicing those strawberries.

You’re doing just fine. 

Berry Breakfast Couscous

1/3 cup whole wheat pearl couscous

¾ cup blueberries

1 cup strawberries cut any way that strikes your fancy

1 teaspoon brown sugar

cinnamon (I like several dashes, but I’m a fiend.)

small handful of almonds

Boil ¾ cup water on the stove, add couscous and simmer covered for about 8 minutes, or until all the water is absorbed. Stir in the cinnamon and brown sugar immediately and couscous will start to get creamy. Stir in berries and put in a bowl, top with almonds.

Dig in, and then go write your paper.