Couscous goes from the dinner table to the breakfast bar with this easy Mediterranean recipe. Cinnamon, apricots and currants make it morning friendly.
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
How to Make It
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.
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.