Breakfast Couscous

recipe
Couscous are tiny granules of semolina flour that cook up light and fluffy in just a few minutes. This is a great time-saving recipe for busy mornings because you can prepare it the night before and reheat it in the morning. The recipe is easy to double if you need to serve more people.

Yield:

3 adult servings (serving size: 2/3 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 314
Caloriesfromfat 0.0 %
Fat 7.6 g
Satfat 1.2 g
Monofat 1.2 g
Polyfat 4.8 g
Protein 8.3 g
Carbohydrate 56 g
Fiber 3.4 g
Cholesterol 3 mg
Iron 1.3 mg
Sodium 147 mg
Calcium 137 mg

Ingredients

1/4 cup water
1 cup 1% low-fat milk
1/2 cup uncooked couscous
1/4 cup dried cranberries or other small dried fruit
1/4 cup raisins
1/4 cup chopped walnuts, toasted
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Preparation

1. Bring water to a boil in a small saucepan; stir in milk and remaining ingredients. Remove from heat. Cover; let stand 10 minutes. (Mixture will thicken as it cools.)

For baby: Serve cooled spoonfuls in a small bowl. Omit walnuts, if desired.

Carole Latimer,

Cooking Light First Foods,

Oxmoor House

August 2010
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