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Kevin's Kitchen

By KEVIN FRISCH

SO HERE IT IS, BREAKFAST TIME. . . . The standard toast or cereal is pretty good, but gets boring after a while. Fruit is refreshing, but not very satisfying -- not to mention, it's rather hard to come by any that's edible during the winter. Heavy things like meat or eggs make me feel rather sluggish for a few hours. I remember one time during rush my freshman year, I was proudly served steak and eggs. I ate it, and was pretty much out of commission for the rest of the day (at least it tasted good). Oatmeal is acceptable every once in a while, but more than that it is just blaah. Pancakes or waffles are great, but I rarely have the time or coordination to make them in the morning, and of course, frozen ones are inedible.

Needless to say, I always had an eye out for a good breakfast -- but it was actually my girlfriend who spotted one some time ago in an obscure cookbook. I don't quite remember what it was, but, among other things, used couscous, honey, and some sort of fruit (I think canned pears). We both agreed that a couscous and honey combination as a base had good breakfast potential. It didn't take long to evolve into one of my favorite breakfasts.

What is so wonderful about this recipe (aside from the taste) is that it takes less than 10 minutes to make, is hot, and above all, is not instant oatmeal!

[el1l]

Pineapple and Raisin

Couscous Breakfast

[el.5l]

11/2 cups water

1 cup couscous, uncooked

11/2 oz. raisins (about a heaping cup)

10 oz. pineapple, crushed and drained

2 Tbls. honey

1/2 Tbls. margarine

1/2 tsp. salt

2 dashes nutmeg

[el.5l]

Bring water, salt, and margarine to a boil, and add in the couscous. Stir well, and remove from heat immediately. Quickly add the raisins, stir, cover, and let stand for three minutes -- until all the water appears absorbed. Meanwhile, gently warm up the pineapple (in a pot or microwave), and drain well.

When the three minutes are up, add the warmed pineapple and the honey to the couscous mixture. Stir and let stand, covered, an additional three minutes. Add nutmeg, and serve warm. Makes two good sized portions.

Good luck and good eating.

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(Please write to kevinf@athena if you would like to see more recipes of a certain type in this column, or if you have any comments or suggestions. -- KF)