monical1
09-18-2007, 04:56 PM
This is a recipe from a dear friend and Spinning fanatic. I had it at her house over the weekend and it was absolutely fabulous!
Couscous Cake with Apricot Frosting
2 cups yellow couscous
½ cup currants or raisins, soaked for ½ hour (may use soaking water in stock)
4 cups apple juice (or diluted with water)
Pinch sea salt
Zest from one lemon
2 cups dried apricots, soaked for ½ hour (use soaking liquid 3-4 cups of juice or water)
½ cup almonds, dry roasted, thinly sliced
Bring apple juice, currants, or raisins and a pinch of salt to a boil.
When boiling, add lemon zest and couscous. Cover and simmer 5 minutes.
Let sit covered for 5 minutes after removing from stove.
Spread evenly in a Pyrex dish.
Frosting
Bring apricots to a boil with a pinch of salt in juice or water combination.
Cook fruit down to a compote. Kuzu may be added to thicken (but I never use it in this recipe).
Spread the compote evenly over the couscous.
Garnish with toasted slice almonds.
Couscous Cake with Apricot Frosting
2 cups yellow couscous
½ cup currants or raisins, soaked for ½ hour (may use soaking water in stock)
4 cups apple juice (or diluted with water)
Pinch sea salt
Zest from one lemon
2 cups dried apricots, soaked for ½ hour (use soaking liquid 3-4 cups of juice or water)
½ cup almonds, dry roasted, thinly sliced
Bring apple juice, currants, or raisins and a pinch of salt to a boil.
When boiling, add lemon zest and couscous. Cover and simmer 5 minutes.
Let sit covered for 5 minutes after removing from stove.
Spread evenly in a Pyrex dish.
Frosting
Bring apricots to a boil with a pinch of salt in juice or water combination.
Cook fruit down to a compote. Kuzu may be added to thicken (but I never use it in this recipe).
Spread the compote evenly over the couscous.
Garnish with toasted slice almonds.