1. Bring water to a boil in a small saucepan; add couscous and cinnamon and stir well. 2. Remove pan from heat, cover, and rest for 5 minutes. 3. Remove lid and allow couscous to cool. 4. Rinse cantaloupe and cut in half; remove seeds and pulp. 5. Trim outer skin from melon, but leave each piece in halves. 6. Mix cooled couscous with yogurt, peanuts and raisins, blending well. 7. Set cantaloupes on serving platter and stuff center cavity with couscous mixture; garnish with chopped mint. 8. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
