Ingredients
6 cups apple juice
1 Tbsp vanilla
3 cups couscous
1 pint blueberries
Instructions
Pick over blueberries, 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 blueberries into hot mix.
Rinse, but don't dry, a 9 x 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.
Yield: 18 - 24 servings
Credits
Recipe from: Vegetarian Gourmet, Summer 1992
