recipe saturday

i made this the other night for a test run before bringing it to a memorial day party next week....and it's yummy! the leftovers are going to the sweat with me this morning....cut into little sqares, it's great finger-food!

i'll try making it with fresh berries next time, to see how that changes the end result. i've enjoyed it cold with a drizzle of maple syrup on top. wonderfully easy, and a great summer dessert!

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Blueberry Couscous Cake

(from Yoga International)

This is a luscious cake--dense, moist, and rich-tasting, yet fat-free. Serve it topped with unsweetened raspberry or strawberry jam or orange marmalade, thinned with a little water. It's great the next morning for breakfast, too.
(Yields one 9" x 14" cake)

6 C. apple juice (i used unfiltered organic)
1 T. vanilla extract
3 C. couscous (regular, not whole wheat)
1 pint blueberries (i used 2 C. frozen mixed berries and it worked all right)

1) Wash blueberries gently under cool water. Set aside on paper towels to dry.
2) Place the apple juice, vanilla, and couscous in a large pot and bring to a boil. Stir continuously, until the couscous has thickened and all the juice has been absorbed.
3) Gently fold the blueberries into the hot couscous. Pour immediately into a 9" x 14" shallow baking pan that has been rinsed but not dried. Chill until set, about 2 hours.