Mediterranean Breakfast Couscous

mediterranean-breakfast-couscous Photo: Antonis Achilleos


  • 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.

  • Prep Time:
  • Cook Time:

  • 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)

Nutritional Information

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

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