Mixed Berry Couscous Recipes

MIXED BERRY COUSCOUS

Steps:

• Place the couscous in a bowl.
• In a saucepan put the fruit juices and cinnamon stick, bring to the boil then pour over couscous. Cover the bowl and leave to stand for 5 minutes.
• Remove the cinnamon stick and put in the fridge.
• When cool separate couscous with a fork until light and fluffy, add the berries, lime and lemon zest and mint and gently fold through. Put yogurt on top, drizzle with honey and top with any remaining zest.

CORN AND BERRY COUSCOUS

Steps:

• In a large saucepan, bring the broth, butter and salt to a boil. Stir in the corn, cranberries and cinnamon. Cover and return to a boil; cook for 2 minutes. Stir in couscous. , Remove from the heat; cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.

MIXED BERRY SAUCE

Steps:

• Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
• Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
• Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.

CHOCOLATE-MIXED BERRY BAKED CUSTARD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Use 1 tablespoon butter to grease a 9x13-inch pan.
• Scatter thawed berries and chopped dark chocolate evenly over the bottom of the pan. Set aside.
• Whisk together flour, sugar, cocoa powder, salt, and cinnamon in a large bowl until thoroughly combined. Add in eggs, and whisk until mixture is smooth and free of lumps. Mix in 2 tablespoons melted butter, vanilla, and almond extracts. Gradually pour in milk and heavy cream, whisking constantly, until incorporated. Pour batter over berries and chocolate in the prepared pan.
• Place pan into the preheated oven and bake until the center is just set and sides are slightly puffed, about 25 minutes. Can be eaten immediately, cooled slightly, or at room temperature, as desired. Sprinkle generously with powdered sugar before serving.

WHEAT BERRY COUSCOUS

Steps:

• Place wheat berries in a large bowl and add enough water to cover by 2 1/2 to 3 inches. Transfer to a refrigerator and let soak overnight.
• Drain wheat berries and transfer to a medium pot with enough water to cover by 3 inches. Add bay leaf and 2 tablespoons salt. Place over medium heat and bring to a boil; immediately reduce to a simmer. Cook until wheat berries are al dente, 45 to 60 minutes. Drain and set aside until cooled to room temperature.
• Place wheat berries in a large bowl along with almonds, feta, raisins, peppers, lemon zest and juice, olive oil, mint, parsley, and cilantro; stir to combine. Serve immediately.