Moroccan · Breakfast
Sweet Breakfast Couscous with Cinnamon & Raisins
Leftover steamed couscous gets a second life as a warm breakfast, tossed with melted butter, cinnamon, raisins and a drizzle of milk, a quick way to use up couscous from the previous day's meal.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 400 g cooked couscous (leftover or freshly steamed)
- 40 g butter, melted
- 1 tsp cinnamon
- 60 g raisins, soaked
- 2 tbsp sugar or honey
- Warm milk, to serve
Method
- 1
Warm the couscous
Steam or microwave the couscous briefly to loosen and warm it through, fluffing with a fork.
- 2
Toss
Toss the warm couscous with melted butter, cinnamon, raisins and sugar or honey until evenly coated.
- 3
Serve
Divide into bowls and pour warm milk over each portion at the table.
Chef's tips
- This is a great way to use up leftover couscous from a savoury meal the day before.
Frequently asked questions
How is this different from seffa?
It's a quicker, simpler version — seffa is more elaborately built with layers of almonds, icing sugar and sometimes chicken, while this is a fast breakfast fix.