Vegan Müesli with Fresh Figs and Whole Wheat Couscous

It’s still hot here. It was 102º F on Tuesday.  Instead of hot cereal, I made  müesli with some cooked whole wheat couscous I had on hand.  I also threw in some uncooked rolled oats, sliced almonds, pistachios, and chopped fresh figs (I heart fresh figs, too bad season is so short). I used soy yogurt instead of the traditional yogurt or cream. I spiced the cereal with Chinese 5-spice and sweetened it a bit  with maple syrup. Müesli, like granola, can be made in infinite variations depending on your mood and what you have on hand. This was my Vegan Tuesday version.

Vegan Müesli with Fresh Figs & Whole Wheat Couscous

Makes one serving

  • 1 cup cooked whole wheat couscous
  • 1/4 cup uncooked rolled oats
  • 5 figs, chopped
  • 1 tablespoon sliced almonds
  • 1 tablespoon raw pistachios
  • 1/4 teaspoon Chinese 5-spice
  • 2 teaspoons maple syrup

Combine all ingredients in bowl. Let sit for at least 30 minutes, but preferably overnight. Enjoy!

Fig & Feta Focaccia

A quick post to show the other type of focaccia I made this week for The Bread Baker’s Apprentice Challenge.  I made a pizza version of this a couple week’s ago (and did not blog about it! Took picture to Tweet my lunch, though) and it was so delicious I knew I would make it when focaccia came up in the rotation.

Fig & Feta Pizza

Fig & Feta Pizza

It’s just plain foccacia with sliced figs, crumbled feta, chopped rosemary, and lots of extra-virgin olive oil.