Berry Couscous With Maple Syrup Recipes

BERRY/MAPLE SYRUP

Steps:

• In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick.
• Recipe courtesy of Georgia Downard

STRAWBERRY COUSCOUS BREAKFAST BOWL

Steps:

• Pour the milk into a small saucepan and bring to a boil over high heat. Remove the pan from the heat and pour in the couscous, maple syrup and cinnamon. Stir to combine. Cover the pan and let it sit for 10 minutes. Gently fluff with a fork.
• When ready to serve, top with the pecans and strawberries. Serve each with 1 tablespoon yogurt if using, some extra milk, cinnamon and maple syrup.

BERRY COUSCOUS WITH MAPLE SYRUP

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.

BERRY MAPLE SYRUP

Steps:

• Heat maple syrup in a saucepan over medium heat until reduced by half. Add berries. Reduce heat, and simmer until berries are softened, 3 to 5 minutes. Remove from heat. Let steep for 20 minutes.

EASY HOMEMADE BERRY SYRUP

Steps:

• Pour frozen berries and 2 cups water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
• Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.