Description
This pilaf is fantastic. It’s sweet but not too sweet, scented of vanilla and cinnamon, and has a lovely nutty flavor from the almonds and whole wheat couscous. And of course it’s as healthy as it is delicious.
Ingredients
- 1-½ cup Water
- 3 Tablespoons Honey
- 1-½ Tablespoon Coconut Oil
- 1 whole (3-inch Size) Cinnamon Stick
- 1 teaspoon Vanilla Bean Paste
- ¼ teaspoons Salt
- 1 cup Whole Wheat Pearl Couscous
- 1 cup Dried Tart Cherries
- 2 cups Fresh Blueberries
- ¼ cups Slivered Almonds, Toasted In A Dry Skillet
- 2 Tablespoons Golden Flaxseeds, Ground
- ½ cups Plain, Unsweetened Yogurt (optional, For Topping)
- Optional Garnish: Fresh Mint Leaves
Preparation
Add the water, honey, coconut oil, cinnamon stick, vanilla bean paste and salt into a medium saucepan. Bring to a boil, then add the couscous and dried cherries. Bring back up to a boil, then cover the pan, turn heat down to low and simmer until all the water is absorbed, about 20 minutes. Turn heat off, cool to room temperature, then fluff with a fork. Stir in the blueberries, almonds and ground flaxseed, and then transfer to 4 individual serving dishes. Top each with 2 tablespoons of yogurt and garnish with fresh mint leaves if desired.
