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Blueberry: Blueberry Couscous Cake

Source of Recipe

Vegetarian Gourmet, Summer 1992


List of Ingredients

6 cups apple juice
1 tablespoon vanilla
3 cups couscous
1 pint blueberries


Recipe

Pick over berries, wash and set on paper towels to dry. Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. Cook, stirring constantly until thickened & all juice absorbed. Remove from heat. Gently fold the blueberries into hot mix. Rinse but don't dry a 9x14 (inch) cake pan & pour the mix into it. Chill until set, about 2 hours. Cut into squares

Variations: Use strawberries in place of blueberries, top with unsweetened fruit jam thinned with a little water, arrange fruit slices on top for decoration.