Recipes | Cooking
Spelt cous with berries and maple syrup
This is how domestic spelt tastes as a dessert or even for breakfast! Soak spelt couscous in apple juice and refine with berries - a fruity alternative to conventional preparation.
about 15 minutes
Preparation
about 5 - 10 minutes
Raising time
Ingredients and preparation
Ingredients (for 4 servings):
185 g chef spelt couscous
350 ml apple juice
1 stick cinnamon
150 g raspberries
150 g blackberries
150 g blueberries
1 sprig fresh mint
8 tablespoons Greek yogurt
4 tablespoons maple syrup
Preparation: Boil 350 ml apple juice with the cinnamon stick in a pot. Then stir in the couscous, remove the pot from the heat and let the couscous swell for 5-10 minutes.
In the meantime, wash the various berries and wash the mint leaves, dry them and pluck them from the branch.
Put the cooked couscous in a large bowl, loosen it with a fork and gently mix half of the berries with the couscous.
Divide the couscous among four bowls and garnish with the remaining berries, the 8 tablespoons of yogurt, the mint leaves and 4 tablespoons of maple syrup.
