- 2 sprigs of mint
- 1 cup medium to small couscous
- 1/2 cup blueberries
- 1 cup raspberries
- 6 large strawberries
- 4 medium apricots
- zest of 1 lemon
- 150 ml peach juice
- 1 tbsp. l. honey or brown sugar
STEP-BY-STEP COOKING RECIPE
Prepare couscous according to package directions. Use a fork to separate the grains and transfer the couscous to a large bowl.
Cut the strawberries in half, the apricots into 4-8 parts, removing the seeds.
Heat the peach juice with honey or sugar and boil about halfway.
Pour the resulting syrup over the couscous, mix with the berries and sprinkle with zest and mint leaves.