Fruit couscous with honey-cinnamon yogurt

Fruit couscous with honey-cinnamon yogurt
Orange-infused couscous with fresh strawberries, grapes and a dollop of honey-cinnamon yogurt. Serve as a dessert or as a breakfast dish.

(Read the related blog post.)

1 cup fresh unsweetened orange juice

¼ cup water

1 tablespoon sugar

1 cup couscous (quick-cooking)

2 cups sliced fresh strawberries

2 cups red or white seedless grapes

2 tablespoons liquid honey

8 tablespoons thick natural-set yogurt (Greek yogurt is ideal)

½ teaspoon ground cinnamon

HEAT the orange juice, water and sugar in a saucepan over a high heat until it comes to the boil. PLACE the couscous in a heat-proof bowl, pour over the boiling liquid, and cover with a plate or clean dishcloth to trap the steam. AFTER 5 minutes fluff up the couscous with a fork, then stir through the grapes and sliced strawberries. COVER and cool in the fridge. WHILE the fruit couscous is cooling mix together the yogurt, liquid honey and cinnamon in a bowl. SERVE the fruit couscous with the honey-cinnamon yogurt drizzled on top (you can also add a light dusting of cinnamon if you like).

Variations: Fresh sliced peaches and berries like raspberries and blackberries also go perfectly with this dessert.

Greek-Style Strawberry Yogurt. Luscious strawberry yogurt made with thick and creamy Greek-style yogurt.

Stewed Figs & Apricots with Honey-Yogurt. Dried figs and apricots are poached until tender then topped with honey-yogurt and a light dusting of cinnamon.

Pears with Peach Ricotta Whip
& Almonds. Juicy pears covered in a tempting peach ricotta whip and sprinkled with flaked almonds.

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