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Couscous Fruit Parfait

Couscous Fruit Parfait

This spring recipe is both sweet and tart, with a fresh new use for couscous. For a chewier texture, or to make the parfait gluten-free, try substituting the couscous for millet or buckwheat.

Serves: 4 (Serving=1 cup)


  • 3/4 cup skim milk
  • 1/3 cup uncooked whole wheat couscous (choose millet or buckwheat for GF version)
  • 3/4 cup non-fat Greek plain yogurt
  • 1 Tablespoon honey
  • 1-2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1/2 cup strawberries, hulled and sliced
  • 1/2 cup fresh blueberries
  • 1/2 cup sliced peaches or nectarines
  • 1/2 cup fresh raspberries
  • ¼ cup slivered almonds


  1. In a medium saucepan, warm milk on medium to high heat, stirring constantly. Just before boiling, stir in couscous, cover, and simmer on low for about 5 minutes. Remove from heat and let sit for another 5 minutes. Fluff with a fork and allow to cool.
  2. In a small bowl, combine yogurt, honey, lemon juice, and lemon zest. Add couscous and mix well.
  3. Using 4 clear glasses, layer ¼ cup fruit first, followed by ¼ cup couscous mixture, repeat once, ending with fruit on top.
  4. Top with 1 Tablespoon slivered almonds. Serve chilled.