Couscous

I'm experimenting with different kinds of grains in the morning, beyond the old standby of oatmeal, cream of wheat, and boxed cereals.I know throughout the world folks are eating noodles, crepes, tortillas, and all kinds of other bread products for breakfast.

One quick idea is couscous. It takes such a small amount of time to make a big pot of couscous, especially the smaller grain couscous. I made a big pot yesterday and left it in the fridge. For a savory person like me olive oil, Bragg's, and even some hot sauce to the couscous is a good seasoning mix. I sliced up some cucumbers, salted them, and with toast on the side I had breakfast. I found a lot of couscous recipes for breakfast that were sweet- mostly involving nuts, dates, raisins, and adding some kind of cream to make the dish a little bit like a hot sweet cereal. I'm feeding a vegan family and also trying to invoke some of the world cultures that eat couscous regularly like Morocco and other parts of North Africa. For my sweet version, I would add a little bit of rice milk, some plump golden raisins(that had been soaked just a little while), a little cumin, maple syrup, and maybe throw in some shredded coconut I have in my fridge leftover from a wonderful Easter brunch(thanks, mom!). Yum. Think global. And then buy your non-local ingredients from local businesses!