Breakfast Couscous With Oranges and Cranberries

• 1 cup milk (low-fat is ok)
• 14 teaspoon ground cinnamon
• 1 dash ground nutmeg (or to taste)
• 1 cup couscous, uncooked
• 2 tablespoons dried currants (optional)
• 13 cup orange juice
• 34 cup fresh cranberries
• 2 tablespoons honey
• 2 tablespoons water
• 1 (11 ounce) can mandarin oranges, drained
• 1 tablespoon slivered almonds, toasted

1. In a medium saucepan combine milk, cinnamon and nutmeg.
2. Bring to a boil over medium heat.
3. Add currents and couscous.
4. Cover and remove from heat.
5. Let stand for 5 minutes.
6. Stir in orange juice and fluff with fork.
7. Meanwhile, in a small skillet add cranberries, honey and 2 tablespoons of water.
8. Cover and cook on low heat until for 4-5 Minutes or until cranberry skins begin to pop.
9. Remove from heat.
10. Gently stir in oranges and almonds.
11. To serve, spoon warm couscous into individual serving bowls and top each serving with warm cranberry-orange mixture.
12. Serve immediately.

milk, ground cinnamon, ground nutmeg, couscous, currants, orange juice, fresh cranberries, honey, water, mandarin oranges, slivered almonds

Taken from www.food.com/recipe/breakfast-couscous-with-oranges-and-cranberries-220362 (may not work)