Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Mixed Berry Couscous

Mixed Berry Couscous from Vegetarian Cooking: A Common Sense Guide by Bay Books

Cooked on April 27, 2011

Serves: 4 (I think it would serve more than 4)

Cost: Inexpensive.

Skill level: Novice. Be sure to follow instructions.

Ingredients

185 g (6 1/2 ox/1 cup) plain couscous
500 ml (17 fl oz/2 cups) apple and cranberry juice {I used Treetop Apple Berry juice}
1 cinnamon stick
2 tspn orange zest
250 g (9 oz/2 cups) raspberries {I used 1 small plastic container which I think is 1 pint}
250 g (9 oz/1 2/3 cups) blueberries {I used strawberries}
250 g (9 oz/ 1 2/3 cups) strawberries, halved
200 g (7 oz) Greek-style yoghurt {I just used plain yogurt}
Golden syrup or maple syrup, for drizzling {I omitted this}
4 mint leaves {I omitted this}

  1. Put the couscous in a bowl. Pour the apple and cranberry juice into a saucepan and add the cinnamon stick. Cover and bring to a boil, then remove from the heat and pour over the couscous. Cover with plastic wrap and leave for 5 minutes, or until all the liquid has been absorbed. Remove the cinnamon stick.
  2. Separate the couscous grains with a fork, then gently fold the orange zest and most of the berries through. Spoon the mixture into four serving bowls and sprinkle with the remaining berries.
  3. Top each bowl with a dollop of yoghurt, then drizzle with golden or maple syrup. Garnish with a mint leaf and serve.
Final Verdict: The yogurt really adds an interesting flavor to the sweetness of the berries. I can’t eat blueberries, so I made up for the lack by adding in more strawberries. Next time I think I will put in blackberries. Or maybe more raspberries. This was a really delicious and different kind of breakfast. I had never thought of using pasta as a breakfast item, but this works.
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