Spiced Couscous with Cantaloupe

Bring 1⅓ cups water to a boil in a pot, then add ½ teaspoon cinnamon and stir to combine.

Add ½ cup couscous to the boiling water, stir well, then remove from heat and cover with a lid.

Let the couscous rest covered for 5 minutes until the water is absorbed and the grains are tender.

Fluff the couscous with a fork to separate the grains, then spread it on a plate to cool slightly.

Peel and halve 1 large cantaloupe, remove the seeds, then cut the flesh into bite-sized cubes or balls.

Combine the cooled couscous with ⅓ cup roasted peanuts and ¼ cup golden raisins in a large bowl, then toss gently to mix.

Fold the cantaloupe cubes into the couscous mixture with care to avoid crushing the fruit.

Divide the spiced couscous among 4 serving bowls, then top each portion with ¼ cup fruit flavored yogurt.

Garnish each bowl with ½ tablespoon of minced fresh mint leaves and serve at room temperature or lightly chilled.