Strawberry Couscous Breakfast Bowl Recipes

COUSCOUS FOR BREAKFAST

Steps:

• Soak couscous in water for 20 minutes. At the same time, steep currants and apricots in Port wine. When couscous is soaked, break up any clumps with your fingers.
• Melt butter, add steeped fruit and saute a few seconds.
• Add the couscous, sugar and saute for a minute or until all of the ingredients are hot. Sprinkle sliced almonds over the top and serve.
• As a ridiculously rich option, spoon couscous in breakfast bowl and pour some heavy cream over the top.

BREAKFAST STRAWBERRY SHORTCAKES

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• Combine the flour, dairy product and 1/4 cup water in a medium bowl and stir with a rubber spatula until a shaggy dough forms. Turn out the dough onto a lightly floured work surface. Lightly flour the dough and pat it out until it is about 1/2 inch thick. Using a spatula or bench scraper, fold the dough in half like a book. Pat it into a 5-by-10-inch rectangle. Flour a sharp knife and cut the rectangle in half lengthwise. Cut each half into four 2 1/2-inch squares, flouring the knife after each cut. Evenly space the biscuits on the prepared baking sheet and bake, rotating the baking sheet halfway through, until light golden, about 25 minutes.
• Meanwhile, combine the strawberries, apple juice, honey and vanilla in a medium saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cover the pan. Cook until the strawberries are softened, about 5 minutes. Uncover the pan and break up the strawberries with a fork or potato masher. Continue to cook over medium-high heat, uncovered and stirring frequently, until the foam subsides and the mixture has thickened, about 10 minutes.
• To serve, cut each biscuit in half, spoon in some dairy product and top with the strawberry mixture.