Mixed berry cous cous

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


185g (1 cup) couscous

500ml (2 cups) apple and cranberry juice

1 cinnamon stick

150g raspberries

150g blueberries

150g blackberries

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.