Breakfast couscous

Similar to rice, couscous can be eaten sweet. I usually have this for breakfast, but really any time would be fine. The basic process is just as quick and easy - it's the additions that take longer. I've just listed "fruit" below because you can use whatever's on hand. I've used dates, raisins, cherries (really good, but pitting them was an awful pain), strawberries, and dried apricots. I bet apples and pears would be good, too.

Breakfast couscous
Serves: 4

1 cup couscous
1 cup water
3/4 cup milk
1/2 cup sugar (If you use dates, omit completely - can be left out with any fruit if you like)
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 -1 1/2 cup fruit
3/4 cup nuts (Almonds, walnuts, pecans, or cashews)

- Bring water to a boil. Remove from heat, add couscous, and cover.
- Chop fruit and nuts if necessary.
- After couscous has fully cooked (5 minutes) stir in milk, cinnamon, nutmeg, and fruit. Heat on medium, stirring occasionally until heated through.
- Add nuts right before serving.