Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!
1 cup couscous
1/2 cup dried cranberries
2 cups cranberry juice or 2 cups apple juice
9 ounces strawberries, diced
9 ounces mixed berries
3/4 cup mixed walnuts, almonds, pumpkin seeds and/or sunflower seeds
12 fresh mint leaves, for garnish
maple syrup, to garnish
6 tablespoons plain dairy-free yogurt, for garnish
Place the couscous and the dried cranberries together in a large bowl.
Place the fruit juice in a small saucepan over medium-high heat. Bring to a boil and remove from heat. Pour the hot juice over the couscous and cranberries, cover and let stand for 10 minutes, or until the couscous is cooked and has absorbed the juice.
Fold the strawberries, berries, nuts and seeds into the couscous cranberry mixture.
Divide into 6 portions and garnish with mint, maple syrup and yogurt to taste. Enjoy!