Berry Couscous With Maple Syrup - cooking recipe

Ingredients

1 cup couscous
1 tablespoon chopped of fresh mint (optional)
1/2 cup dried cranberries
500 ml cranberry-raspberry juice
200 g vanilla yogurt (preferably low fat)
200 g strawberries, halved
2 tablespoons sunflower seeds
150 g blueberries
2 tablespoons pepitas
150 g raspberries
2 tablespoons maple syrup

Preparation

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.