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Blueberry Couscous Cake




Source of Recipe


internet


List of Ingredients




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

Recipe



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.