Orange-Infused Whole Wheat Breakfast Couscous with Cherries

Tina Ruggiero

Are you in a breakfast rut? Have you been eating the same thing, day in and day out, just because it’s easy? Are the kids not interested in breakfast at all? Well, get ready to rumba! My cherry couscous is going to shake up the morning routine! Plump cherries, freshly-squeezed orange juice and a zing of zest give whole wheat couscous a radical makeover. No one will be able to resist this delicious yet wholesome treat. Thanks to powerful antioxidants, potassium, iron and phytonutrients, cherries power-up your diet and offer disease protection to boot!

Yield: 4 cups
Time: 20 minutes


  • 1 1/2 cups water
  • 1 (10-ounce) bag frozen pitted dark sweet cherries, thawed
  • Zest and juice of 1 medium orange
  • 1 Tbsp. maple syrup
  • 1 cup whole wheat couscous


In a medium heavy-duty pot, add water, cherries, orange juice, orange zest and maple syrup. Bring to a boil over high heat, stir in couscous and remove from heat. Cover, and let sit for 10 minutes. Fluff couscous with a fork and serve with extra maple syrup.


You can make this the night before and store it in the refrigerator. Come breakfast time, warm up the couscous in the microwave, portion into serving bowls and top with maple syrup.

  • Calories: 220
  • Protein: 8 g
  • Total Fat: 1 g
  • Carbohydrates: 49 g
  • Sodium: 15 mg
  • Fiber: 7 g

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