Spiced Couscous with Cantaloupe

1. 1

   Bring water to a boil in a small saucepan; add couscous and cinnamon and stir well.

2. 2

   Remove pan from heat, cover, and rest for 5 minutes.

3. 3

   Remove lid and allow couscous to cool.

4. 4

   Rinse cantaloupe and cut in half; remove seeds and pulp.

5. 5

   Trim outer skin from melon, but leave each piece in halves.

6. 6

   Mix cooled couscous with yogurt, peanuts and raisins, blending well.

7. 7

   Set cantaloupes on serving platter and stuff center cavity with couscous mixture; garnish with chopped mint.

8. 8

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.