Lemon Breakfast Parfaits

1. 1

   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.

2. 2

   In a small bowl, combine the sour cream, yogurt, honey and lemon zest. Stir in couscous.

3. 3

   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.

No additional tips available.