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lemon-couscous-cake
lemon-couscous-cake
Ingredients| CAKE: 5 C. + 1 T. unsweetened apple juice 1 C. chopped dates (Medjool are good) pinch of salt 2 C. uncooked whole-grain couscous finely grated zest of one lemon (or to taste) TOPPING: 3/4 C. unsweetened apple juice 1/4 C. lemon juice 2 T. maple syrup 1 T. kudzu or arrowroot powder dissolved in 1 T. apple juice |
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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 kudzu, whisking constantly. Cook briefly, whisking until
thick. Spread on cooled couscous.
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