Blueberry-Couscous Cake

Four ingredients. No butter. No eggs. No oven. And somehow, it works.

Couscous gets cooked in apple juice with a splash of vanilla until it absorbs every drop of liquid and turns thick and sticky. Fresh blueberries get folded in while it’s still hot, then the whole thing goes into a pan and chills until it firms up into sliceable squares.

The apple juice provides all the sweetness, the couscous gives it body, and the blueberries pop with every bite.

It’s naturally vegan and low-fat, making it one of those rare desserts you can eat without a shred of guilt.

Variations

• Swap the blueberries for fresh strawberries, sliced thin so they distribute evenly.
• Top the squares with fruit jam thinned with a little water for a glossy finish.
• Arrange fresh fruit slices on top before chilling for a more decorative presentation.

Kitchen Tips

• Stir constantly while the couscous cooks. It thickens fast and will stick to the bottom if you look away.
• Rinse the pan with water but don’t dry it before pouring in the mixture. The thin film of water helps the cake release cleanly after chilling.
• Chill for the full 2 hours. If you cut it too early, the squares will crumble instead of holding their shape.