Apple, Raspberry, Cranberry Couscous

Lisa 'Gayle' Goff


couscous is so easy and very versatile, both sweet and savory work well so dive in and get creative.


★★★★★ 1 vote

15 Min


  • 1 1/2 c
    instant couscous
  • 1 c
    raspberry juice (you can use a blend like cran-raspberry or apple-raspberry if you like)
  • 1/2 c
    frozen apple juice concentrate
  • 1/2 c
  • 1 1/2 Tbsp
    maple syrup
  • 1/2 c
    toasted almonds

How to Make Apple, Raspberry, Cranberry Couscous


  1. in a sm sauce pan bring raspberry juice to a boil, add apple juice concentrate and return to a boil.
  2. place couscous in a heat proof mixing bowl (preferably glass, pastic sometimes transfers flavors) pour hot liquid over couscous, cover with saran wrap and let set 10 minutes
  3. add cranberries, maple syrup and almonds then fluff with a fork.

    Garnish with fresh mint for a fresh taste and serve immediately.

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