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Blueberry couscous cake




2 cups couscous
4 cups apple juice
3 cups water
Sea salt
2 cups blueberries
3 teaspoons agar-agar powder

Put the couscous, 2 cups of apple juice, 2 cups of water and a pinch of sea salt into a pot and place on high heat with the pot covered. When the liquid has absorbed (several minutes), fluff up the couscous, cover, and let stand on low-medium heat for a further 5 minutes.
Spoon the couscous mixture into a glass baking dish and press down with the back of a wet wooden spoon so that the couscous occupies half the height of the dish.
Slice the blueberries.
Combine 2 cups of apple juice, 1 cup of water, a pinch of sea salt, the agar-agar powder and the sliced blueberries in a pan. Bring to a boil, reduce the heat and simmer for 3 minutes.
Let the liquid mixture cool slightly and then pour over the couscous in the baking dish.
Refrigerate the cake to set.