1 cup fine couscous 1 cup coconut milk (or regular milk) 1 table spoon unsalted butter 1 table spoon sugar 2 table spoons coconut powder or finely shredded coconut 2 table spoons blanched almonds ¼ cup mix of cranberries and pepitas pinch of salt
1.Melt butter in coconut milk and heat through until hot. Add in sugar and mix. Pour hot coconut milk into a small bowl with couscous. Cover and let it puff for 2-3 minutes. Fluff up with fork. 2.In a skillet, toast nuts and add them with cranberries and pepitas. Combine with couscous and mix lightly.
No nutrition information available