Couscous porridge with milk

Couscous is wheat groats and porridges from it turn out very tasty and satisfying. The sweet, creamy taste of this porridge will conquer anyone! And it's easier to cook it, how exactly - we'll figure it out together.

First of all, we wash the specified amount of couscous. I wash it under running water until the water is transparent. After that, we transfer the grits to a ceramic or glass (heat-resistant) bowl of suitable size.

Next, pour the milk into a small saucepan. We put the pan on a high heat. Bring the milk to a boil, and in the process add granulated sugar, put a whole stick of cinnamon (it also needs to be washed and dried with a napkin). We also send the lemon zest there. It should be whole, not grated, so that it can then be easily extracted from the milk. Or the milk will need to be filtered through a fine sieve. We use the zest at will - you can not add it, but it gives interesting notes to the taste of the finished porridge. Also remember that you need to use only the uppermost yellow layer of lemon peel, without the white layer, which will give the finished dish unnecessary bitterness. Mix everything until the granulated sugar completely dissolves.

When the milk boils, we wait literally half a minute and remove the cinnamon stick and lemon zest from the pan. Pour the prepared cereal with boiling fragrant milk and, without stirring, cover the bowl with a lid. Leave the couscous to stand for 10 minutes.

Couscous porridge with milk is ready. Sprinkle it with ground cinnamon and ginger powder on top. This is also optional. Decorate with pieces of fruit - bananas, ripe pears, slices of tangerines will come up. You can also add your favorite dried fruits, berries (ideally strawberries, blueberries, strawberries, honeysuckle, raspberries), chopped nuts or seeds to the porridge. Additives will not only make the taste of porridge brighter, but the dish itself as a whole will be more nutritious and healthier.

Bon appetit! Have a cheerful hurrah and a successful day!