Method

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.