Berry Couscous with Maple Syrup

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the couscous and dried cranberries in a bowl.
  • 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.
  • Fold through the strawberries, blueberries, raspberries and mint if using.
  • Spoon the couscous into individual bowls and top with a generous dollop of yoghurt, sprinkle with the combined seeds and drizzle with maple syrup.
  • If raspberry cranberry juice is not available try apple or pear juice instead.
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