Lemon-couscous-cake Recipe

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Directions

In a large saucepan, heat apple juice to boiling. Add dates and salt.
Cover, reduce heat and simmer gently for 10 minutes.

While dates are simmering, heat a large heavy-bottomed skillet over medium-
low heat. Add couscous and cook 5-10 minutes, until lightly toasted. Stir
as necessary.

Gradually add toasted couscous to simmering apple juice and dates, stirring
constantly. Cook, stirring, 3 to 4 minutes, until mixture thickens. Stir in
lemon zest and remove from heat.

Rinse a 10-inch round or 9-inch square glass or ceramic baking pan with
water. Shake out excess water, do not dry. Spread couscous mixture evenly in
pan. Set aside to cool.

TOPPING:

In a small saucepan, whisk apple juice and maple syrup. Heat just to simmer
and add dissolved kudzu, whisking constantly. Cook briefly, whisking until
thick. Spread on cooled couscous.