This basic recipe for couscous cake can easily be adapted to use your
favorite fruit juice, sliced fresh fruit or dried fruit and spices.
No-Bake Blueberry Couscous Cake
5 cups apple or apricot juice
1 lemon, juiced and rind grated
1 pint blueberries
Pinch of salt
2 cups couscous
Bring juice to a boil in a sauce pan, add lemon rind, lemon juice and a pinch
of 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. Some berries will burst, giving blue streaks to the cake. Rinse
a square glass or ceramic baking dish; pour the cake mix into the damp dish.
Allow to cool and cut into squares. Garnish with a fruit jelly, spread on as
a glaze. (Recipe calls for chopped, roasted nuts topping - substitute or
omit topping) Maybe dabs of fatfree whipped cream?
I'm a big fan of couscous - a nice side dish/salad.
Barb in FL