Mixed Berry Couscous

Fruit based breakfasts are rich in vitamins, minerals and fibre, and are a quick and yummy way for kids to start the day. If berries aren't in season use a medley of whatever happens to be ripe and tasty in your fruit bowl.

Prep time : 15 mins
Cooking time : 5 mins
Serves : 4

Ingredients :
185g instant couscous
500ml apple and cranberry juice
1 cinnamon stick
250g frozen raspberries, thawed
250g frozen blueberries, thawed
2 teaspoons orange zest, plus extra, to garnish
250g strawberries, halved
185g Greek-style plain yoghurt
fresh mint leaves, to garnish

Method:
Put the instant 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 mins or until all the liquid has been absorbed.

After this time, remove the cinnamon stick form the bowl.

Gently pat the thawed berries with paper towels to absorb the excess juices.

Separate the grains of couscous with a fork, then gently fold in the orange zest and most of the berries.

Spoon the couscous mixture into four serving bowls and sprinkle with the remaining berries.

Serve with a generous dollop of the yoghurt.

Garnish with mint leaves and orange zest and serve.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd