Whole Wheat Couscous with Roasted Bananas and Toasted Coconut

Couscous:

3/4 cup whole wheat couscous

1 cup water

1/4 cup 2% milk

1 T. brown sugar

Roasted Bananas:

1/3 cup packed brown sugar

¼ cup fresh lemon juice

2 T. unsalted butter, melted

¼ t. ground cinnamon

4 firm ripe bananas

1/3 cup unsweetened shredded coconut

• Bring 1 cup water to a boil then add couscous, cover and remove from heat. Let stand 5 minutes then fluff with a fork and add milk and brown sugar. Cover while you prepare bananas.
• Meanwhile, to make bananas- preheat oven to 450 degrees. Combine first 4 ingredients in a large bowl.
• Cut bananas in half lengthwise then in thirds, and toss in bowl with sugar mixture. Place halves, cut sides up, on a rimmed baking sheet coated with cooking spray.
• Bake for 4 minutes, sprinkle coconut over bananas and bake an additional 3 minutes.
• Divide couscous between 8 small bowls, top with roasted bananas and toasted coconut.