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Start morn with fruit, couscous

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Couscous, tiny granules of milled wheat, can give a Mediterranean flavor to any meal — even breakfast.

The grain is indigenous to North Africa but is now readily available in grocery stores across the United States. Couscous has a soft, buttery taste and takes only minutes to prepare.


CINNAMON AND APPLE COUSCOUS

1 16-ounce can of apples (pears or other canned fruits also can be used)

10-ounce box couscous

1 tablespoon butter

3 tablespoons sugar

1/2 teaspoon cinnamon (or to taste)

Drain apples, reserving juice. Pour juice into measuring cup and add water to equal 2 cups. Prepare couscous according to package directions using the fruit juice and butter.

Dice apples; add to couscous. Combine sugar and cinnamon and mix with couscous. Place in serving bowl and sprinkle with additional cinnamon, if desired.

Serve at room temperature or chilled. Makes 6 servings.

Nutrition information per serving: 267 cal., 6 g pro., 55 g carbo., 4 g fiber, 2 g fat, 5 mg chol., 29 mg sodium. Recipe from Wheat Foods Council.