Berry Couscous with Maple Syrup

This recipe is adapted from the Australian Heart Foundation's Deliciously Healthy Cookbook. Perfect for breakfast for your loved one.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  cup couscous
• 1  tablespoon  chopped of fresh mint (optional)
• 1⁄2 cup dried cranberries
• 500  ml  cranberry-raspberry juice
• 200  g vanilla yogurt (preferably low fat)
• 200  g strawberries, halved
• 2  tablespoons sunflower seeds
• 150  g blueberries
• 2  tablespoons  pepitas
• 150  g raspberries
• 2  tablespoons maple syrup

Directions

1. Put the couscous and dried cranberries in a bowl.
2. Heat the raspberry cranberry juice in a pot until it comes to the boil, pour over the couscous and allow to stand for 10 minutes or until all the liquid has been absorbed.
3. Fold through the strawberries, blueberries, raspberries and mint if using.
4. Spoon the couscous into individual bowls and top with a generous dollop of yoghurt, sprinkle with the combined seeds and drizzle with maple syrup.
5. If raspberry cranberry juice is not available try apple or pear juice instead.