Date:    Mon, 14 Feb 94 16:35:52 CST
 From:    Becky.Myton%PAR%VH@topnet.uwsa.edu
 
 “LEMON-DATE COUSCOUS CAKE
 
 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
 
 CAKE: 
 
 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.
 
 Makes 9-12 servings at least.”

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