Blueberry-Couscous Cake

Directions

Pick over berries, 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 and all juice absorbed.

Remove from heat.

Gently fold the berries into hot mix.

Rinse but don’t dry a 9×14 (inch) cake pan and pour the mix into it.

Chill until set, about 2 hours.

Cut into squares.

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