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Bon Appeteats – Recipe du Jour

July 14, 2009

Yogurt Blueberry Couscous Parfait 2Lemon Couscous Yogurt Parfaits

This is the perfect summery snack or breakfast.  Couscous adds just the right texture and makes this a complete food.

1/3 cup couscous, cooked and chilled

2 cups low-fat plain Greek Style yogurt 

 1 tbsp. Agave syrup or honey 

Juice of half a fresh lemon

1/4 tsp. finely shredded lemon peel

1 cups blueberries, washed with Eat Cleaner and dried

Grated coconut

In a small bowl combine the yogurt, syrup, and lemon peel; stir into the couscous. In another bowl combine desired fruit. To serve, divide half of the fruit mixture among 6 parfait glasses. Spoon couscous mixture over fruit; top with remaining fruit. Top with grated coconut. 

Tip: Prepare couscous mixture; cover and chill up to 4 hours. Prepare fruit; cover and chill up to 4 hours. Makes 4 servings.

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3 comments

  1. Hello I love the idea of using couscous in this recipe, I am working on a vegan cookbook and would like permission to use a vegan version of this couscous parfait in my cookbook, if you approve I will give you credit for the recipe. Thank you
    -ayida


    • Hi Ayida – We would be more than happy to share our recipe with you. Go ahead and just send us the recipe and credit referencing EAT CLEANER (www.eatcleaner.com). Thanks so much for reacing out! Please also sign up to receive our newsletter @ http://www.eatcleaner.com so we can keep you updated on our latest news.


  2. THank you so much, I will send you a copy of the Ebook to download once it is complete and will reference to EAT CLEANER and will sign up for the newsletter right away. THank you
    -ayida



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