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Lemon: Lemon Couscous Cake (vegan)

Source of Recipe

www.fatfree.com


List of Ingredients

CAKE:
5 cups + 1 tbl. unsweetened apple juice
1 cup chopped dates
1 pinch salt
2 cups uncooked whole grain couscous
finely grated zest of 1 lemon

TOPPING:
3/4 cup unsweetened apple juice
1/4 cup lemon juice
2 tablespoons maple syrup
1 tablespoon arrowroot
dissolved in 1 tbl. apple juice


Recipe

CAKE: In a large saucepan, heat apple juice to boiling. Add dates and salt. Cover, reduce heat and simmer gently for 10 minutes. While dates are simmering, heat a large heavy-bottomed skillet over medium- low heat. Add couscous and cook 5-10 minutes, until lightly toasted. Stir as necessary. Gradually add toasted couscous to simmering apple juice and dates, stirring constantly. Cook, stirring, 3 to 4 minutes, until mixture thickens. Stir in lemon zest and remove from heat. Rinse a 10-inch round or 9-inch square glass or ceramic baking pan with water. Shake out excess water, do not dry. Spread couscous mixture evenly in pan. Set aside to cool.

TOPPING: In a small saucepan, whisk apple juice and maple syrup. Heat just to simmer and add dissolved arrowroot, whisking constantly. Cook briefly, whisking until thick. Spread on cooled couscous. Makes 9-12 servings