Not only is couscous not only that it is a great side, you can also make a very impressive couscous breakfast, which is an exotic form of wheat cream if desired. Try this cold morning to savor the sun. Use whatever nuts or dried fruits you have, these are some of my favorites. If you are on a gentle diet, you may want to skip dried fruits and nuts and turn a little apple juice or boiled pears instead.
Yields: 4 servings
- 1 tsp. ground cinnamon
- 3 cups skimmed milk
- 1 cup whole-wheat couscous (uncooked)
- ¼ cup dried currants
- ½ cup dried apricots, chopped
- ¼ tsp. salt
- 6 tsp. brown sugar, divided
- 4 tsp. low-fat butter, melted and divided
- Put a pan over medium high heat.
- Mix cinnamon and milk in a bowl, and then transfer to the pan.
- Heat for three minutes.
- Turn off the heat.
- Add couscous, currants and apricots.
- Season with salt and four tsp. sugar.
- Cover with the lid and let it sit for 15 minutes.
- Pour mixture in four bowls.
- Top with butter and remaining sugar.
Nutritional Information per Serving:
- Calories 306
- Fat 6g
- Carbs 55g
- Fiber 5g
- Sugar 0g
- Protein 11g
For More: Breakfast couscous Recipe