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February 1998 Issue
Breakfast with a Twist
by Ronda L. Halpin
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Here's the recipe for Breakfast Couscous that calls for fresh cranberries. It's perfect when you find yourself with a few more minutes to make breakfast and you have fresh cranberries on hand. It takes a little longer, but is well worth the wait.

Breakfast Couscous with Fresh Cranberries
  • 1 c. skim milk
  • 1/2 tsp. cinnamon
  • 1 c. couscous
  • 3 T. raisins
  • 1/3 c. orange juice
  • 3/4 c. fresh cranberries
  • 2 T. water
  • 2 T. honey
  • 1 11 oz. can mandarin oranges, drained
  • 1 T. toasted almonds (optional)
In a medium saucepan, bring the skim milk and cinnamon to boiling over medium heat. Add the couscous and raisins and immediately cover the saucepan and remove it from the stove. Let the mixture stand for 5 minutes and stir in the orange juice. Fluff it with a fork.

Meanwhile, combine the cranberries, water, and honey in a small saucepan over low heat. Heat until the cranberries begin to pop--usually about 5 minutes. Remove the saucepan from the stove and gently stir in the orange sections and almonds, if desired.

While everything's still warm, spoon the couscous into individual serving bowls and top with the fruit and nut mixture. Serve immediately.

  • Serves: 4
  • Preparation Time: 15 minutes
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