Ingredients
Scale
1 cup whole wheat couscous
2 cups water or vegetable broth
1 cup plain Greek yogurt
1 cup mixed fresh berries
2 tablespoons honey
1/4 cup chopped almonds
Fresh mint leaves
Instructions
Bring water or vegetable broth to a boil. Add couscous, reduce heat, and cook for 5 minutes until fluffy. Let rest 5 minutes.
Divide couscous into 4 bowls. Top each with yogurt, mixed berries, a drizzle of honey, chopped almonds, and mint leaves.
Notes
Substitute quinoa for gluten-free version. Use vegetable broth for added flavor. Adjust honey to taste. Store leftover couscous in an airtight container for up to 2 days.
- Prep Time: 10
- Cook Time: 5
- Category: Mediterranean Mornings
- Method: Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg