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Mediterranean Breakfast Couscous

Photo: Antonis Achilleos
Prep time 5 mins
Cook time 3 mins
Yield Makes 4 servings (serving size: 1 cup couscous, 1 teaspoon butter, 1/2 teaspoon sugar)
Couscous goes from the dinner table to the breakfast bar with this easy Mediterranean recipe. Cinnamon, apricots and currants make it morning friendly.

Ingredients

  • 3 cups 1% low-fat milk
  • 1 (2-inch) cinnamon stick
  • 1 cup uncooked whole-wheat couscous
  • 1/2 cup chopped dried apricots
  • 1/4 cup dried currants
  • 6 teaspoons dark brown sugar, divided
  • 1/4 teaspoon salt
  • 4 teaspoons butter, melted and divided

Nutrition Information

  • calories 306
  • fat 6 g
  • satfat 4 g
  • monofat 2 g
  • polyfat 0.0 g
  • protein 11 g
  • carbohydrate 55 g
  • fiber 5 g
  • cholesterol 19 mg
  • iron 2 mg
  • sodium 156 mg
  • calcium 251 mg

How to Make It

  1. Combine milk and cinnamon stick in a large saucepan over medium-high heat; heat 3 minutes or until small bubbles form around inner edge of pot (about 180°). Do not boil.

  2. Remove from heat; stir in couscous, apricots, currants, 4 teaspoons brown sugar, and salt. Cover the mixture, and let it stand 15 minutes. Remove and discard cinnamon stick. Divide couscous among each of 4 bowls, and top each with 1 teaspoon melted butter and 1/2 teaspoon brown sugar. Serve immediately.