Cooking Matters: Couscous Fruit Parfait

Cooking Matters: Couscous Fruit Parfait

OSF Dietitian Ashley Simper joins Clay in the kitchen with a new recipe.
Couscous Fruit Parfait
This spring recipe is both sweet and tart, with a fresh new use for couscous. For a chewier texture, or to make the parfait gluten-free, try substituting the couscous for millet or buckwheat.
Ingredients
3/4 cup skim milk
1/3 cup uncooked whole wheat couscous
3/4 cup non-fat Greek plain yogurt
1 Tablespoon honey
1-2 teaspoons lemon zest
2 teaspoons lemon juice
1/2 cup strawberries, hulled and sliced
1/2 cup fresh blueberries
1/2 cup sliced peaches or nectarines
1/2 cup fresh raspberries
¼ cup slivered almonds
 
Directions
  1. In a medium saucepan, warm milk on medium to high heat, stirring constantly. Just before boiling, stir in couscous, cover, and simmer on low for about 5 minutes. Remove from heat and let sit for another 5 minutes. Fluff with a fork and allow to cool.
  2. In a small bowl, combine yogurt, honey, lemon juice, and lemon zest. Add couscous and mix well.
  3. Using 4 clear glasses, layer ¼ cup fruit first, followed by ¼ cup couscous mixture, repeat once, ending with fruit on top.
  4. Top with 1 Tablespoon slivered almonds. Serve chilled.
Serves 4
Nutrition Information
Per 1 cup serving
Calories: 175
Total Fat: 4 g
  Saturated Fat: 0 g
Sodium:  40 mg
Total Carbohydrate: 28 g
  Dietary Fiber:  4 g
Protein:  9.5 g
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