Blueberry-Couscous Cake

6 cups apple juice
1 T vanilla
3 cups couscous
1 pint blueberries

- Pick over bb's, 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 & all juice absorbed.
  Remove from heat.

- Gently fold the bb's into hot mix.

- Rinse but don't dry a 9x14 (inch) cake
  pan & pour the mix into it.

- Chill until set, about 2 hours.

- Cut into squares, and devour WITHOUT
  GUILT.

Variations:

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

Source:

Vegetarian Gourmet, Summer 1992