Categories: Breakfast, Pasta

Ingredients

• 1 cup nonfat milk
• 1/2 teaspoon ground cinnamon
• ground nutmeg (I use a couple of shakes)
• 1 cup couscous
• 1/3 cup orange juice
• 3/4 cup cranberries
• 2 tablespoons water
• 2 tablespoons honey
• 1 (11 ounce) can mandarin orange sections, drained
• 2 tablespoons slivered almonds, toasted (or walnuts, pecans, etc...)

Directions

1. Add the milk, cinnamon, and nutmeg to a saucepan; bring to a boil over medium heat. Stir in the couscous.

2. Cover and remove pan from the stove burner.

3. Let stand for 5 minutes.

4. Add in orange juice; fluff with a fork.

5. In a small saucepan; add the cranberries, water, and honey.

6. Cook over low heat for 4-5 minutes or until the cranberries begin to pop; take pan off of stove burner.

7. Gently stir in mandarin orange sections.

8. Spoon couscous mixture into individual bowls.

9. Top with cranberry-orange mixture.

10. Sprinkle almonds over the top.

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