Tonight's Dessert (And Tomorrow's Breakfast)

I fell in love with Israeli couscous over the summer; the whole foods down the street had a prepared version with pine nuts and roasted vegetables. It is so chewy and wholesome compared to the regular grain.
I found a recipe for almond, coconut and honey "morning couscous" on Food Gawker. Naturally, I had to try it.

The almonds are first toasted to give them a richer flavor. The couscous itself is really simple to prepare: toast it slightly and add it to the already warm coconut milk. 

 The end result was creamy, sweet, and chewy - kind of like a new take on rice pudding.

Here is the original recipe: http://tastespace.wordpress.com/2010/02/01/morning-couscous-almond-coconut-honey/