Breakfast Couscous With Oranges And Cranberries

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 cup milk (low-fat is ok)
• 1/4 teaspoon ground cinnamon
• 1 dash ground nutmeg (or to taste)
• 1 cup couscous, uncooked
• 2 tablespoons dried currants (optional)
• 1/3 cup orange juice
• 3/4 cup fresh cranberries
• 2 tablespoons honey
• 2 tablespoons water
• 1 (11 ounce) can mandarin oranges, drained
• 1 tablespoon slivered almonds, toasted

Recipe

• 1 in a medium saucepan combine milk, cinnamon and nutmeg.
• 2 bring to a boil over medium heat.
• 3 add currents and couscous.
• 4 cover and remove from heat.
• 5 let stand for 5 minutes.
• 6 stir in orange juice and fluff with fork.
• 7 meanwhile, in a small skillet add cranberries, honey and 2 tablespoons of water.
• 8 cover and cook on low heat until for 4-5 minutes or until cranberry skins begin to pop.
• 9 remove from heat.
• 10 gently stir in oranges and almonds.
• 11 to serve, spoon warm couscous into individual serving bowls and top each serving with warm cranberry-orange mixture.
• 12 serve immediately.