Mixed Berry Couscous Recipes

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.

Steps:

• 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.