Vanilla-Berry Breakfast Pilaf
- 1-1/2 cup Water
- 3 Tablespoons Honey
- 1-1/2 Tablespoon Coconut Oil
- 1 whole (3-inch Size) Cinnamon Stick
- 1 teaspoon Vanilla Bean Paste
- 1/4 teaspoons Salt
- 1 cup Whole Wheat Pearl Couscous
- 1 cup Dried Tart Cherries
- 2 cups Fresh Blueberries
- 1/4 cups Slivered Almonds, Toasted In A Dry Skillet
- 2 Tablespoons Golden Flaxseeds, Ground
- 1/2 cups Plain, Unsweetened Yogurt (optional, For Topping)
- Optional Garnish: Fresh Mint Leaves
- Add the water, honey, coconut oil, cinnamon stick, vanilla bean paste and salt into a medium saucepan. Bring to a boil, then add the couscous and dried cherries. Bring back up to a boil, then cover the pan, turn heat down to low and simmer until all the water is absorbed, about 20 minutes. Turn heat off, cool to room temperature, then fluff with a fork. Stir in the blueberries, almonds and ground flaxseed, and then transfer to 4 individual serving dishes. Top each with 2 tablespoons of yogurt and garnish with fresh mint leaves if desired.
water, honey, coconut oil, cinnamon, vanilla bean paste, ubc, whole wheat pearl couscous, cherries, fresh blueberries, ubc, golden flaxseeds
Taken from tastykitchen.com/recipes/breakfastbrunch/vanilla-berry-breakfast-pilaf/ (may not work)