Cous-Cous Cake with Fruit Topping
2 cups organic whole wheat cous-cous
3 1/2 cups apple juice
2 cups dried apples, soaked and sliced
1 cup Turkish or northern dried apricots, soaked and sliced
1/4 cup raisins, soaked
5 cups fruit soaking water and apple juice combination
4 1/2 Tbsps kuzu, diluted pinch of sea salt
Place the 3 1/2 cups of apple juice in a pan with a pinch of sea salt. Cover and bring to a boil. Remove the cover and add the cous-cous. Stir, cover, and reduce the flame to low. Simmer for 20 minutes.
Place the dried fruit, water, and a pinch of sea salt in another pan. Cover and bring to a boil. Reduce the flame to low and simmer for about 5 to 7 minutes. Remove the cover. Add the kuzu, stirring constantly, until thick.
Remove and place the cous-cous in a glass baking dish or cake pan. With slightly wet hands, press the down firmly in the pan or dish, moistening your hands with cold water several times to avoid burning your fingers.
Spread the fruit topping evenly over the top of the cake. Set aside and allow to cool to room temperature or refrigerate to slightly chill.
Slice and serve.
Fresh fruit may be used in place of dried fruit for a lighter topping.
Michio and Aveline Kushi