I serve these lively, layered parfaits as a refreshing start to a busy day. You can make the couscous mixture ahead, cover and chill. —Janelle Lee, Appleton, Wisconsin
Lemon Breakfast Parfaits Recipe photo by Taste of Home
In a small saucepan, bring milk and salt to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until milk is absorbed. Fluff with a fork; cool.
In a small bowl, combine the sour cream, yogurt, honey and lemon zest. Stir in couscous.
Combine the kiwi, blueberries and raspberries; spoon 1/4 cup into each of six parfait glasses. Layer with couscous mixture and remaining fruit. Garnish with ginger and mint.
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Average Rating:
GodSavingGrace
Jan 16, 2015
Very simple, hardest part is finding the couscous in the grocery store, it's with the rice at Dillons, but keep your eyes peeled, it's easy to miss because there's such a little section of specially grains at the end of all the different rices.
nancybarth
May 18, 2013
No comment left
JoanneGallic
Aug 9, 2011
It was excellent!
Baypeach
May 30, 2011
It was great except I didn't use the couscous and it tasted great. I will defiately make it a again!!!
Baypeach
May 28, 2011
It was great, but I left out the couscous and if was delicious! I will make this again.
Reviews
Very simple, hardest part is finding the couscous in the grocery store, it's with the rice at Dillons, but keep your eyes peeled, it's easy to miss because there's such a little section of specially grains at the end of all the different rices.
No comment left
It was excellent!
It was great except I didn't use the couscous and it tasted great. I will defiately make it a again!!!
It was great, but I left out the couscous and if was delicious! I will make this again.