Ingredients
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1/4 cup couscous
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1/2 cup Greek yoghurt, or vanilla yoghurt
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2 tablespoons fresh passionfruit pulp
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6 strawberries, sliced
Method
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1Place the couscous in a small heatproof bowl. Cover with 1/4 cup boiling water. Cover and set aside for 5 minutes. Use a fork to separate the grains. Divide between two 1 cup capacity airtight containers.
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2Top with the yoghurt, followed by the passionfruit and strawberries.
Source: taste.com.au
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