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

Recipe Is: Meatless, Low Cholesterol

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
  • 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 mix, 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.