Berry Breakfast Couscous originally posted on Meatless Monday Meals.
I love couscous and will have to try it for breakfast.
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.
Serves 6
- 1 cup couscous
- 1/2 cup dried cranberries
- 2 cups cranberry juice
- or
- 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!
