Couscous is cooked sweet in fruit juice, then topped with tart dried cranberries and hearty nuts. Fresh mint and yogurt garnish the dish for a refreshing finish as you start your day. This recipe comes to us from Trudy of veggie.num.num.
- 1 cup couscous
- 1/2 cup dried cranberries
- 2 cups cranberry juice
- 2 cups apple juice
- 9 ounces strawberries, diced
- 9 ounces mixed berries
- 3/4 cup mixed walnuts, almonds, pumpkin seeds and/or sunflower seeds
- 12 fresh mint leaves, for garnish
- maple syrup, to garnish
- 6 tablespoons plain yogurt, for garnish
Place the couscous and the dried cranberries together in a large bowl.
Place the fruit juice in a small saucepan over medium-high heat. Bring to a boil and remove from heat. Pour the hot juice over the couscous and cranberries, cover and let stand for 10 minutes, or until the couscous is cooked and has absorbed the juice.
Fold the strawberries, berries, nuts and seeds into the couscous cranberry mixture.
Divide into 6 portions and garnish with mint, maple syrup and yogurt to taste. Enjoy!
Berry Breakfast Couscous
Servings per Recipe: 6Amount per Serving
Calories from Fat: 94
Total Fat: 10.5g
Saturated Fat: 1.2g
Dietary Fiber: 4.5g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.