Mediterranean Breakfast Couscous

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

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Makes 4 servings (serving size: 1 cup couscous, 1 teaspoon butter, 1/2 teaspoon sugar)

Recipe Time

Prep: 5 Minutes
Cook: 3 Minutes

Nutritional 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


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


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.


Kathryn Conrad,

October 2007
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