Tropical Breakfast Couscous

Name: Tropical Breakfast Couscous
Yield: 4 servings
Ingredients: 1/4 cup (50 mL) chopped dried mango; 2 tbsp (30 mL) unsweetened shredded coconut (optional); 2 cups (500 mL) milk; 1 cup (250 mL) whole wheat couscous; 1 cup (250 mL) 2% plain yogurt; 1 tbsp (15 mL) packed brown sugar or liquid honey; 1/2 tsp (2 mL) vanilla extract; 2 bananas sliced

Our dietitians' favourite

Surprise your family with a new hot breakfast cereal. Couscous is quick to make and the tropical twist and tangy yogurt topping will surely brighten up everyone’s morning.

Prep: 5 min
Cooking: 5 min

Yields 4 servings

Ingredients

1/4 cup (50 mL) chopped dried mango
2 tbsp (30 mL) unsweetened shredded coconut (optional)
2 cups (500 mL) milk
1 cup (250 mL) whole wheat couscous
1 cup (250 mL) 2% plain yogurt
1 tbsp (15 mL) packed brown sugar or liquid honey
1/2 tsp (2 mL) vanilla extract
2 bananas sliced

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Preparation

In a saucepan, combine mango, coconut (if using) and milk; bring to almost a boil over medium heat, stirring often. Stir in couscous; remove from heat, cover and let stand for 5 min.

Meanwhile, in a bowl, whisk together yogurt, brown sugar and vanilla.

Using a fork, gently stir bananas into couscous, fluffing couscous. Spoon into bowls and top with yogurt mixture.

Tips

You can substitute other dried fruits for the mango. Try dried pineapple, cherries, cranberries, blueberries, apples or apricots, or a mixture.

If you don’t plan to eat all of the couscous at once, stir the banana only into the portion you’re eating right away. Store extra couscous and yogurt separately in airtight containers in the refrigerator for up to 2 days. Reheat couscous in the microwave or serve cold, adding more milk to moisten as necessary, then stir in remaining banana.