Breakfast Israeli Couscous (With Apricots, Almonds & Coconut)

March 7, 2010 by Ali

I love the morning. Love the light. Love watching my puppy yawn and greet the day. Love that sense of newness and hope that seems to come with the morning. And of course, love breakfast.

But that said, I also love the snooze button on my alarm. :) More often than not, find myself in a race out the door, maybe grabbing a granola bar or banana on the way. Boo. This spring, I’m determined to reclaim my mornings. And with that — healthy, intentional breakfasts!

So for the first (of hopefully many) breakfast posts this spring, I’m so excited to share this amazing couscous recipe. That’s right — couscous for breakfast! This recipe actually calls for Israeli (pearl) couscous which, after being toasted and soaked in coconut milk, is super rich, sweet and very filling! Loved the almond/coconut/apricot combo as well — fresh and full of great protein for the day.

Definitely a delicious reason to wake up with some time to spare. ;)

Breakfast Israeli Couscous (With Apricots, Almonds & Coconut)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 3-4 cups


  • 1 cup Israeli couscous
  • 1 cup coconut milk (I used "light")
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup dried apricots, chopped
  • 1 tbsp honey or agave nectar
  • Dash of salt


Toast the almonds in a skillet over medium heat for one minute, then stir in the shredded coconut. Continue to cook for a few more minutes (stirring constantly) until they both are slightly tanned and fragrant. (Be careful - nuts go from toasted to burnt in a flash!) Remove and set aside.

Toast couscous in a skillet over medium heat until lightly golden, stirring every minute or so.

Pour coconut milk in a small saucepan and heat until almost boiling, but not quite. Add toasted couscous, honey, and dash of salt and stir quickly. Cover the pot and remove from heat; let sit for 15 minutes. During this time, the couscous will absorb the liquid. Once couscous has absorbed all of the liquid, add in the toasted almonds, apricots, and shredded coconut. (If you like this really sweet, feel free to add in a little more honey at the end!)

Recipe adapted from The Taste Space

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

Israel couscous is actually a pasta, but I’m sure many other whole grains would be fantastic in this! Winter wheat berries and quinoa come to mind…

Also feel free to sub in favorite dried or fresh fruits! Just about anything would work!! :)

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

Leave a Reply


6 thoughts on “Breakfast Israeli Couscous (With Apricots, Almonds & Coconut)

  1. I was just looking at a jar of Israeli couscous in my pantry last night trying to get some great inspiration! Thanks. Also, I bought it at Harris Teeter in a square clear plastic container.

    - Paula

  2. question … where would one obtain isreali couscous? this looks amazing! and now i’m craving it!! haha


    - christen krumm

    • Hi Christen!

      I found my Israeli couscous at Whole Foods! It was in a box — apparently they don’t sell it there in the bins (with the other kinds of couscous). You might have to ask around…but it’s worth it! :)

      Good luck!


      - ali

  3. What a great idea! I’ve been trying to think up ways to use Isreali couscous as more of a sweet than savory ingredient and this is just what the sort of thing I was hoping for… thanks!

    - Foodeater

  4. i LOVE the idea of this recipe…such a great change for breakfast! i’m going to be on the hunt for some cous cous so that I can do this soon!

    - Natalie (The Sweets Life)