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Sweet Breakfast Couscous Recipe

Contributors: Beryl Krinsky, MS, RDN, LDN

Published: December 16, 2021

Two large bowls with a blue trim filled with couscous mixed with raspberries and pumpkin seeds. Also a small bowl of raspberries.
Photography by David Raine | Food styling by Breana Moeller | Prop styling by Brooke Doyle

Sweet and flavorful fruit is combined with couscous, pumpkin seeds and maple syrup for a quick and easy breakfast.

Prep Time: 5 minutes
Cooking Time: 15 minutes


2 cups fresh raspberries
½ cup raisins
½ cup unsweetened shredded coconut
½ cup raw pumpkin seeds
¼ cup (72 milliliters) maple syrup
4½ cups cooked couscous


Add raspberries, raisins, shredded coconut, pumpkin seeds and maple syrup to warm, cooked couscous. Mix well and serve.

Nutrition Information

Servings: 8
Serving Size: 1 cup (144 grams)

Calories: 220; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 8mg; Carbohydrate: 37g; Fiber: 4g; Sugar: 12g; Protein: 7g; Potassium: 258mg; Phosphorus: 147mg.

This recipe originally appeared in Food & Nutrition Magazine®, published by the Academy of Nutrition and Dietetics.

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