A recipe from the Good Food collection.
185g (1 cup) couscous
500ml (2 cups) apple and cranberry juice
1 cinnamon stick
150g strawberries, halved
zest of 1 lime
zest of 1 orange
200g thick Greek-style yoghurt
2 tablespoons golden syrup
mint leaves, to garnish
1. Place the couscous in a bowl. Place the apple and cranberry juice in a saucepan with the cinnamon stick. Bring to the boil, then remove from the heat and pour over the couscous. Cover with plastic wrap and allow to stand for 5 minutes, or until all the liquid has been absorbed. Remove and discard the cinnamon stick.
2. Separate the grains of the couscous with a fork, add the raspberries, blueberries, blackberries, strawberries, lime zest and orange zest and fold through gently.
3. Spoon the mixture into four bowls and serve with a generous dollop of yoghurt and a drizzle of golden syrup. Garnish with mint leaves.