The Best I (n) Can, DESSERTS

Forest fruits couscous

Forest fruits couscous with Greek yoghurt and Moura Encantada honey

Serves four



60g couscous

100g frozen berries

50g fresh blueberries

50g fresh raspberries

40g fresh blackberries

100g fresh strawberries

Ingredients for the syrup

50ml apple juice

20g sugar

1 orange peel

1 cinnamon stick


In a bowl, place the couscous to soak in hot concoction of apple juice, sugar, the cinnamon stick and the orange peel – previously boiled for 5 minutes – until all the liquid is absorbed.

Then add in order:

frozen fruit

fresh blueberries

strawberries, cut in half

Mix with a fork before adding the blackberries and raspberries.

Ingredients for serving

4 tablespoons honey

4 tablespoons port wine

1 dessert spoon fresh peppermint leaves, chopped

6 tablespoons Greek yoghurt


For each serving, place a soup spoon and a half of the couscous mix inside a ring mould on top of a shallow dish. Drizzle with a tablespoon of port.

On top, put some peppermint, a spoon of natural Greek yoghurt, a little peppermint and, finally, a spoonful of honey.

Finish with a fresh raspberry on top.