Strawberry  couscous Cake
This recipe appears in the Changing Seasons Macrobiotic Cookbook, by Aveline Kushi and Wendy Esko, and is available for sale in our online store. It is a wonderful book in that it helps you to develop intuition to cook for the individual seasons, and provides a complete week of breakfast, lunch and dinner menus and recipes for each one.
Ingredients for Cake Base
- 2 cups couscous
- 2 cups apple juice
- 1 1/2 - 2 cups water
- pinch of sea salt
Wash couscous and place it in a fine mesh steamer or line the bottom of a steamer with cheesecloth to keep couscous from falling through. Steam, covered, about 5 minutes. Remove and place in a bowl. Fluff up couscous to cool. Bring apple juice, water, and salt to a boil. Boil 1-2 minutes. Pour the hot liquid over the couscous and mix in. Place the mixture in a glass cake pan or baking dish and press it down a little so that it is a little dense and fills about one-half of the pan or dish. Cover and let sit several minutes.
Ingredients For Topping
- 1 cup water
- 2 cups apple juice
- pinch of sea salt
- 4-5 tablespoons agar-agar flakes (first read directions on package)
- 2 cups fresh strawberries, washed, tops removed, and sliced in half
Place water, juice, sea salt, and flakes in a saucepan and bring to a boil. Reduce flame to low and simmer 2-3 minutes. Add strawberries and remove from flame. Let liquid cool off a little and then pour it over couscous. Place cake in a refrigerator or cool place and let sit until topping jells. When complete, the cake should be firm, covering the bottom half of the pan, and the strawberry topping should be firm, covering the top half of the pan. Slice and serve.
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