Print

blueberry-couscous-cake

This blueberry salad has the advantage of coming together in minutes but looking like it took longer. Diced mango and red onion partner with blueberries and flecks of fresh mint in this colorful, lemony couscous salad that stands out on the table and the palate.

Ingredients

6 cups apple juice
 1 T vanilla
 3 cups couscous
 1 pint blueberries

Instructions

Procedures: Pick over bb’s, wash and set on
   paper towels to dry
 
 – Combine apple juice, vanilla, and
   couscous in a large saucepan and
   bring to a boil.
 
 – Cook, stirring constantly until
   thickened & all juice absorbed.
   Remove from heat.
 
 – Gently fold the bb’s into hot mix.
 
 – Rinse but don’t dry a 9×14 (inch) cake
   pan & pour the mix into it.
 
 – Chill until set, about 2 hours.

Keywords: blueberry-couscous-cake

Log In

Forgot password?

Forgot password?

Enter your account data and we will send you a link to reset your password.

Your password reset link appears to be invalid or expired.

Log in

Privacy Policy

To use social login you have to agree with the storage and handling of your data by this website. %privacy_policy%

Add to Collection

No Collections

Here you'll find all collections you've created before.

Hey Foodie! Before You Go…

Get kitchen tested recipes & food ideas right into your inbox!

We promise not to spam

Close