We eat a lot of brown rice in our house. I make five to six cups a week easy.

My kids enjoy it so much, sometimes I think they’d happily eat it everyday if for some reason I decided to never cook anything else again. Obviously that’s not happening, but brown rice is so healthy, I could certainly have worse problems.

My husband uses brown rice to make one of his favorites, a quick and easy rice “pudding”. He warms up a cup or so of rice, stirs in vanilla rice milk, tons of cinnamon, honey, walnuts and either blueberries or raisins. He started out making it as a dessert, but quickly saw no reason why it wouldn’t be just as good for breakfast. When the kids started eating it out of his bowl every morning, I knew he was on to something and by always keeping a big thing of cooked rice in the fridge, I can toss his recipe together at the last minute for breakfast, a midday snack or even as a healthy “I’m still hungry” treat after dinner.

One morning last week, everyone wanted Daddy’s recipe for breakfast but I didn’t have any brown rice in the fridge (this always seems to happen right at the moment everyone wants some). Being that we had to get out the door for school and work, there wasn’t enough time to cook a new batch. I quickly made some fast-cooking couscous, added in some soft, sweet chopped dates and came up with my own simple yummy version that everyone in my house now loves equally. It’s not only nutritious, but by putting out a few toppings for everyone to choose from, it’s a fun and out of the ordinary way to get kids involved in making their breakfast their own!


Breakfast Couscous

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Servings: 4
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes


  • 2 cups water
  • 1 cup milk (any type works)
  • 1/4 teaspoon kosher salt
  • 1 cup couscous
  • 1/2 cup chopped dates
  • 1/2 teaspoon ground cinnamon


  • In a medium saucepan, combine the water, milk, and salt and bring to a boil.
  • Stir in the couscous, dates, and cinnamon. Cover and turn off heat and allow to stand for 5 minutes.
  • Serve.


Calories: 260kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Cholesterol: 5mg | Sodium: 190mg | Fiber: 4g | Sugar: 14g
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. […] when I found a recipe for a couscous breakfast on Weelicious I had to try it.  Baby boy loves couscous as one of his grains that we have often […]

  2. Just made for my 18 month old and she is devouring it! She has been protesting oatmeal and waffles for weeks. She is allergic to dairy so I made with soy milk and used orange cranberries and golden raisins . (Soaked in boiling water for 1 min to soften).Added organic honey to taste!

  3. I’m eating this right now-but with prunes because I have no dates. I can confirm that it is DELICIOUS.

  4. A recipe like this is great because it’s so versatile: substitute quinoa, millet, or amaranth for the couscous; use dried cranberries, cherries, or figs (or fresh fruit); sweeten with maple syrup, agave, or honey…possibilities are endless!

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