Pineapple Couscous

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Pineapple juice sweetened couscous is topped with sweet pineapple.

Ease: super quick Type: breakfast, snack, dessert, brunch Prep Time: 15 minutes Total Time: 20 minutes Yield: 4 servings

Cook's notes

Due to the enzymes and high acidity of pineapple, many people have trouble eating it fresh. Baking it usually eliminates the problem. If you do not have any problems digesting fresh pineapple, by all means, use it in this recipe fresh and uncooked.

If using canned pineapple, make sure that it is pure, without any sugar or additives.

Ingredients

1 1/2 c pineapple juice
11/2 c water
1 1/2 c whole wheat couscous

5 c pineapple cut into cubes
1 T cinnamon (omit if using fresh raw pineapple.)
1/3 c shredded coconut (optional)

Steps

• Preheat oven to 350° F. (Baking fresh pineapple is optional, see notes. Do not bake if using canned pineapple.)
• Toss pineapple with cinnamon and place in a baking dish. If the pineapple is not very juicy, you may need to add a little water. Add only enough to prevent burning, we do not want this soupy!
• Bake about 40 minutes. When baking is finished, toss in optional coconut.
• Meanwhile, bring pineapple juice and water to a boil. (You can do this in a microwave in a large mixing bowl.) Remove juice from the heat and stir in the couscous. Cover and let stand until all of the juice is absorbed and couscous is fluffy, about 15 minutes. Press into an 8"x8" baking pan and chill.
• Serve couscous smothered in pineapples. This dish can be served warm, cold or at room temperature.

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