Recipe - Blueberry Couscous Cake

6 cup Apple juice or sugar and
water
1 tablespoon Vanilla
3 cup Couscous
SEE DIRECTIONS FOR
VARIATIONS
1 pt Blueberries; strawberries,
raspberries

From: ellen@brakes.elekta.com

Date: Tue, 2 Jul 1996 15:00:08 0400
Recipe By : FF MailList:Vegetarian Gourmet, 1992 (Dave Garland)

Pick over bb's, 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 bb's 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, and devour WITHOUT GUILT.

Notes on variations: Try Chinese sweet rice or A variation invented out of
desperation when I ran out of couscous was to use 1 c. McCann's noninstant
oatmeal (I think same as steel cut oats) + 2c. couscous. I liked it even
better this way! Also different juices (I keep running out of stuff) mixed
in w/the apple juice makes it interesting. [Aiko Pinkoski]

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

Per serving: 2948 Calories; 6g Fat (2% calories from fat); 73g Protein;
643g Carbohydrate; 0mg Cholesterol; 117mg Sodium

NOTES : Use white couscous and real vanilla. Double the blueberries, or
use at least 50% more.

Digest eatlf.v096.n086

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