Fruit And Yogurt Breakfast Couscous Recipes

EASY BREAKFAST YOGURT AND FRUIT CUPS

Steps:

• To make the compote, simply place the fruit, sweetener and lemon/lime juice (and vanilla if you're making the strawberry compote) in a saucepan and bring to a simmer. Simmer for 10-15 minutes or until the fruit has broken down and the compote has thickened slightly. Keep in mind that it will continue to thicken as it cools.
• Remove the compote from the heat and allow to cool.
• Layer with the Greek yogurt in sealable jars/containers and place in the fridge for up to 5 days.

HOT BREAKFAST COUSCOUS

Steps:

• In a saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the apricots, raisins and almonds.

LEMON BREAKFAST PARFAITS

Steps:

• In a small saucepan, bring milk and salt to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until milk is absorbed. Fluff with a fork; cool., In a small bowl, combine the sour cream, yogurt, honey and lemon zest. Stir in couscous., Combine the kiwi, blueberries and raspberries; spoon 1/4 cup into each of six parfait glasses. Layer with couscous mixture and remaining fruit. Garnish with ginger and mint.

FRUIT AND YOGURT BREAKFAST COUSCOUS

Steps:

• Set aside two bowls and divide the dry couscous between them (pouring half in each).
• If using dried fruit, set aside a third bowl and fill with the fruit.
• Add the water and 1 tbsp honey to a small saucepan. Bring the water to a boil and pour 1/2 cup boiling water over each bowl of couscous. Pour the remaining water over the dried fruit (this will allow the fruit to plump and become tender and even more delicious).
• Cover each bowl of couscous and let sit for 5-10 minutes until the water has been fully absorbed. Fluff with a fork.
• Drain the water from the bowl of fruit. Add half the yogurt to each bowl. Divide the fruit in half between the bowls. Divide the chopped almonds between the bowls. Drizzle each bowl with 1 tbsp honey. Sprinkle 1/4 tsp cinnamon on each bowl. Mix, if desired. Enjoy, it's delicious!
• Notes: I love a combination of dried fruit with this dish. I have used dried apricots, pears, cherries, raisins, blueberries, goji berries, currents and dates (not all at once, but hey why not?). Raisins are by far the easiest as they are a staple in many kitchens (and they're great in this dish).
• Notes (for serving an adult and a young child): Divide the dry couscous between two bowls: 1/2 cup and 1/4 cup. Make sure to chop the dried fruit into bite-sized pieces. When dividing the water between the bowls, add 5-oz boiling water to the adult portion and 3-oz to the child portion (using a measuring cup makes this easy). Skip the nuts if your child hasn't been introduced to them yet or if the pieces are large enough to present a choking hazard. Also, make sure your child has gotten an OK from the doctor to eat honey (typically given at 1 year).