Best 5 Mixed Berry Couscous Recipes

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MIXED BERRY COUSCOUS



Mixed Berry Couscous image

A great alternative to a typical breakfast, in small portions a mid afternoon snack, or a dessert when served with low fat ice cream.

Provided by Lani D

Categories     Breakfast

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 10

1/4 cup couscous
1/4 cup unsweetened apple juice
1/4 cup currant juice
1 cinnamon stick
1/2 cup mixed berry
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon mint leaf, finely shredded
1/4 cup low-fat plain yogurt
1/4 teaspoon honey

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.

Nutrition Facts : Calories 383.3, Fat 1.2, SaturatedFat 0.5, Cholesterol 2.5, Sodium 45.8, Carbohydrate 84.5, Fiber 4.9, Sugar 19.9, Protein 10.1

CORN AND BERRY COUSCOUS



Corn and Berry Couscous image

"My husband, Doug, wowed me with Confetti Couscous the first time he cooked for me while we were dating. It's still one of my favorite dishes," relates Laurel Porterfield from Bristow, Virginia.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

2-1/4 cups chicken broth
1 tablespoon butter
1/2 teaspoon salt
1-1/2 cups frozen corn
3/4 cup dried cranberries
1/4 to 1/2 teaspoon ground cinnamon
1 package (10 ounces) 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.

Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 570mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 4g fiber), Protein 8g protein.

MIXED BERRY SAUCE



Mixed Berry Sauce image

Very quick and simple mixed berry sauce. Tastes lovely on most citrus or white cakes, along with waffles, crepes, and griddle cakes.

Provided by Misoweeby

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 5

2 cups frozen mixed berries
½ cup white sugar
⅛ cup lemon juice
¼ cup water
⅛ cup orange juice

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.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 17.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 15.7 g

CHOCOLATE-MIXED BERRY BAKED CUSTARD



Chocolate-Mixed Berry Baked Custard image

A lightly sweetened, chocolatey, baked dessert that's somewhere between a clafouti, a baked custard, and a Dutch baby. You can use any fresh or frozen berries you like (thaw and drain them first), and any kind of chocolate you wish (I've used both 72% and 86% dark chocolate with great results). This can be served immediately out of the oven, or cooled completely.

Provided by Kim

Time 45m

Yield 12

Number Of Ingredients 16

1 tablespoon unsalted butter, softened
4 cups mixed frozen berries, thawed and drained
3 ½ ounces dark chocolate, chopped (such as Ghirardelli(R) 72% Cacao Twilight Delight bar)
½ cup all-purpose flour
½ cup white sugar
2 tablespoons white sugar
¼ cup sifted cocoa powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
6 large eggs, at room temperature
2 tablespoons unsalted butter, melted and cooled
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
1 cup whole milk
½ cup heavy cream
¼ cup sifted powdered sugar, or more as needed

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.

Nutrition Facts : Calories 247.3 calories, Carbohydrate 30 g, Cholesterol 116.7 mg, Fat 12.8 g, Fiber 2.6 g, Protein 5.7 g, SaturatedFat 5.8 g, Sodium 96.8 mg, Sugar 21.8 g

WHEAT BERRY COUSCOUS



Wheat Berry Couscous image

This wheat berry couscous recipe is courtesy of chef Brad Farmerie and goes well with his Moroccan Braised Lamb Shanks.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

2 cups wheat berries
1 bay leaf
Coarse salt
1/3 cup sliced almonds, toasted
1/3 cup crumbled feta cheese
1/4 cup golden raisins
4 pickled red peppers, such as peppadew or cherry, thinly sliced
Zest and juice of 1 1/2 lemons
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh mint
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh, cilantro

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.

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