Mixed Berry Couscous

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Yields 4 servings


1 cup instant couscous
2 cups apple and cranberry juice (no added sugar)
1 cinnamon stick
2 teaspoons orange zest
9 ounces raspberries
9 ounces blueberries
9 ounces strawberries, halved
7 ounces low-fat Greek yogurt or regular yogurt
2 tablespoons maple syrup
Fresh mint leaves, to garnish


Place the couscous in a bowl. Pour the juice into a saucepan and add the cinnamon stick. Cover and bring to a boil. Remove from heat and pour over couscous. Cover couscous mixture with plastic wrap and let sit for about 5 minutes or until all the liquid has been absorbed. Remove and discard the cinnamon stick. Separate the grains of couscous with a fork, then gently fold in the zest and most of the berries. Spoon the couscous mixture into four serving bowls and sprinkle with the remaining berries. Top with a generous dollop of yogurt and drizzle with the syrup. Garnish with mint leaves and serve.


Calories 343; protein 9 g; carbohydrates 70 g; total fat 3 g; dietary fiber 7 g; sodium 35 mg