Hot Couscous Breakfast

Forget oatmeal for a morning. This single-serving breakfast swaps in couscous and treats it like a hot cereal, fluffy and light with a subtle citrus perfume from grated orange zest simmered right in the water.

The couscous absorbs the orange-scented water in just five minutes off the heat, and that’s basically the whole recipe. Transfer to a bowl, scatter toasted almonds on top for crunch, and pour over a tablespoon of half-and-half. Done.

Orange zest in the cooking water is the move that makes this more than plain couscous with toppings. The oils in the zest bloom in the hot water, infusing every grain with a bright, fragrant warmth that wakes you up before the coffee kicks in.

Pro Tips

• Use the fine side of a microplane for the orange zest. You want the oils, not the bitter white pith underneath.
• Toast the almonds in a dry skillet for a minute or two until fragrant. Raw almonds are fine but lack that nutty depth.
• Let the couscous stand the full five minutes covered. Peeking lets steam escape and leaves you with crunchy grains.

Variations

• Drizzle a teaspoon of honey or maple syrup for extra sweetness.
• Swap the orange zest for lemon zest and top with fresh blueberries.
• Use coconut milk instead of half-and-half for a dairy-free version with tropical flavor.