1 Cup instant couscous
2 cups apple and cranberry juice
1 cinnamon stiack
2 tspns orange zest
250 fresh raspberries
250g fresh blueberries
250g strawberries, halved
200g plain low fat (or skim milk) yoghurt
2 tbspn Golden syrup
fresh mint leaves to garnish

Place the couscous in a bowl.  Pour the apple and cranberry juice into a saucepan and add the
cinnamon stick.  Cover and bring to the boil, then remove from the heat and pour over the
couscous.  Cover the couscous with plastic wrap and leave for about 5 minutes, or until all the liquid
has been absorbed.  Remove the cinnamon stick from the bowl.

Separate the grains of couscous with a fork, then gently fold in the orange zest and most of the
raspberries, blueberries and strawberries.  Spoon the couscous mixture into four serving bowls
and sprinkle with the remaining berries.  Serve with a generous dollop of the yogurt, then drizzle
with the golden syrup.   Garnish with fresh mint leaves and serve immediately.
Little Leakers
Mixed Berry Couscous