This recipe of the week comes to you courtesy of our own masterchef with a gastric band, Sharon. She developed this dish when recovering from her surgery.
If you thought cous cous was restricted to being a savoury side dish, think again. This recipe transforms the cous cous into a delicious, sweet breakfast dish. It can be served hot, warm or cold depending on your preference. Sharon found the cous cous more solid when cold, however tolerated it well. As for the four young girls in Sharon’s test kitchen? Three out of four gave it the thumbs up!
Serves 4
3 cups of low fat milk
½ cup cous cous
1 tablespoon brown sugar
1 teaspoon vanilla
1 banana
4 teaspoons maple syrup - optional
Combine the milk and the cous cous in a medium sized saucepan. Over a gentle heat, bring to a simmer, stirring frequently for about 12 minutes or until thickened and the cous cous is tender. Add the vanilla and brown sugar and stir until well combined.
To flavour with banana, there are two options:
- Dice the banana and stir through the cous cous and let cook for 1-2 minutes longer to give the cous cous a nice banana flavour
- Serve the cous cous in four small bowls, topped with sliced banana.
Drizzle each serve with one teaspoon of maple syrup.
Nutrition Information (per serve): energy 985kJ, protein 12.5g, fat 0.5g, saturated fat negligible, carbohydrate 45g, fibre 1g.
