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.

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

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 306
  • Fat: 6g
  • Saturated fat: 4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 11g
  • Carbohydrate: 55g
  • Fiber: 5g
  • Cholesterol: 19mg
  • Iron: 2mg
  • Sodium: 156mg
  • Calcium: 251mg

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

Preparation

  1. 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. 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.
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