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Blueberry Couscous Cake (P, TNT)
Source: Unknown
Serves: About 12

5 cups apple or apricot juice (you can use unsweetened)
1 lemon, juiced and rind grated
1 pint blueberries
Pinch of sea salt
2 cups couscous

Bring juice to a boil in a sauce pan, add lemon rind, lemon juice and a pinch of sea salt.

Add two cups of couscous, pouring in slowly and constantly to prevent lumping. Stir until couscous has absorbed juice and becomes thick; this will take about two or three minutes.

Add rinsed blueberries, allowing the heat to soften them; this takes about one minute.

Pour couscous mixture into ceramic bowl or baking dish that has been rinsed with cool water, drained well but not dried. Refrigerate.

Allow to cool and cut into squares. Garnish with a fruit jelly, spread on as a glaze. Whipped cream or whipped topping and/or roasted nuts.

Poster's Notes: I'm not too fond of blueberries, so I make this with fresh sliced strawberries, and I don't mix them into the prepared couscous. I pour a layer of the slightly cooled couscous into the dampish Pyrex dish, then a nice layer of the strawberries, and then top with the remainder of the couscous, leveled off on top. I top each serving with the whipped cream or whipped topping, more strawberries and a nice green sprig of mint.

Come to think of it, this might just make a nice savory "cake"--use a half and half mixture of tomato juice/water instead of fruit juice, season well and layer or mix with chopped veggies - I'm going to try that.

Posted by Elaine Thickman

Nutritional Info Per Serving: N/A