Couscous Flax Seed Porridge Recipes

APRICOT COUSCOUS

Steps:

• In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
• Serve family-style on a large platter and garnish with fresh cilantro.

COUSCOUS FLAX SEED PORRIDGE

Steps:

• Mix all ingredients together in bowl. and microwave for 2mins on high. Stir and further cook if required.

CHINESE BLACK SESAME SEED PORRIDGE(GEEMA WOO)

Steps:

• Heat a wok over high heat until hot but not smoking.Add sesame seeds and stir for 45 seconds-1 minute or until they stop crackling.Remove from heat and stir in the wok for 15 seconds longer before transferring to a bowl to cool.
• Grind the seeds and 1/4 cup of sugar until fine.Add 1/4 cup of cold water and process to a smooth paste.
• Mix the rice flour with a little of the remaining water to form a smooth paste.Whisk in all of the remaining water.Bring to a boil over medium heat,stirring so no lumps form.
• Crush the rock sugar and add to the pot along with the sesame paste.Return to a boil and cook,stirring as needed,until the sugar dissolves and the soup thickens to the consistency of a thin porridge.
• Serve 1 cup per person.

CHOCOLATE FLAX SEED PORRIDGE

Steps:

• Grind the flax seeds, 1/4 cup at a time, in a coffee grinder until very fine.
• In a small, preferably non-stick, saucepan, place the ground flax and all other ingredients, except the nuts and fruit.
• Simmer on low heat until hot and bubbling, stirring frequently. Add more water until it's the consistency that's most pleasing to you; I like it on the thin side.
• Spoon into small bowls; top with nuts and fruit.

OAT & CHIA PORRIDGE

Steps:

• Soak the oats and seeds in 800ml water overnight. Toast your flaked almonds in a dry frying pan over a medium heat until golden brown on each side, about 2-3mins. Set aside in an airtight container.
• Tip into a pan with 200ml oat milk and heat, stirring, until bubbling and thick. If you're following our Healthy Diet Plan, save half for the next day. Will keep in the fridge for two days. Divide the rest between two bowls, along with 50ml oat milk each and topping with a quarter portion each of the yogurt, almonds and grapefruit.
• The next day, prepare the second grapefruit and reheat the leftover porridge in a pan with a splash more oat milk before serving with the toppings as described in step 2.

COUSCOUS PORRIDGE

Steps:

• Bring the rice milk to a boil in a saucepan over medium heat.
• Stir in the couscous, raisins, cinnamon, and honey; return to a boil.
• Cook over medium heat for 10 minutes; the porridge should be a bit soupy, so add more milk if needed.