Mediterranean Couscous Breakfast Porridge
(courtesy of Ali Arbabha, sales manager, L.A. Bakery in Carson City. Serves 4)
3 cups low-fat milk
1 2-inch cinnamon stick
1 cup uncooked couscous
½ cup dried apricots, chopped
¼ cup dried raisins
6 teaspoons dark brown sugar, divided
¼ teaspoon salt
4 teaspoons butter, melted and divided
Combine milk and cinnamon stick in large saucepan over medium-high heat; heat 3 minutes or until small bubbles form around inner edge of pot (about 180 degrees F). Do not boil.
Remove from heat; stir in couscous, apricots, raisins, 4 teaspoons brown sugar, and salt. Cover mixture and let stand 15 minutes. Remove and discard cinnamon stick. Divide couscous into 4 serving bowls, then top each with 1 teaspoon melted butter and ½ teaspoon cinnamon. Serve immediately while hot.
