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)
By Kathryn Conrad
March 2016

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

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

How to Make It

Step 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.

Step 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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