Stewed Strawberries with Yogurt and Couscous

Makes 4 servings

  • 1/2 cup whole wheat couscous
  • 1 cup warm water
  • 2 cups strawberries, washed and cut into small chunks
  • 1/4 cup water
  • 1 tsp cinnamon
  • 2 tsp Splenda
  • 1 cup plain fat free yogurt
  1. If you have time you can make up the couscous using my Dashboard Method, or by putting 1 cup water into a small saucepan and heating it to the boiling point.  Stir in the couscous, cover the pan with a lid and then remove the pan from the heat and set it aside for 5 minutes.  The couscous will absorb the water.
  2. Put the strawberries into a small saucepan with 1/4 cup of water.  Bring to a boil, then turn down the heat and let simmer and bubble for about 10 minutes.  Remove the pan from the heat and stir in the cinnamon and Splenda.
  3. To serve, divide the plumped couscous among 4 cereal bowls.  Place 1/4 cup yogurt on top of the couscous in each bowl.  Then top with one quarter of the strawberry compote... approximately 1/2 cup.
  4. Serve while still warm.