Recipe: Golden Breakfast Couscous

GOLDEN BREAKFAST COUSCOUS

2 2/3 cups apple juice, divided use
1/2 to 1 cup golden raisins (or currants, dried cherries, blueberries, cranberries, or apricots)
1 cup quick-cooking couscous, uncooked
1 Granny Smith apple, cored and cut in 1/2-inch chunks
1 to 2 tablespoons minced crystallized ginger (optional)

In a small bowl, place 1 cup of the apple juice and the dried fruit. Leave at room temperature overnight.

In a medium saucepan, place the remaining 1 2/3 cups juice and bring to a boil. Reduce the heat to medium, add the couscous, and cook for 3 to 5 minutes, until the liquid is absorbed and the couscous is tender.

Remove from the heat; add the plump fruit, apples, and ginger, if using. Stir well and serve immediately, drizzled with skim milk if desired.

Makes 4 servings
Adapted from source: Great Good Food by Julee Rosso