Ingredients (use vegan versions):

• 2 cups berry juice (I used After the Fall’s Very Cherry)
• 1 cup dry couscous
• 1 papaya, cut up in attractive chunks (1″X 1/4 “)

Directions:

Simmer the juice, adding couscous gradually, and continue simmering
until couscous is edible (about 3-5 minutes, my guess). Spoon up hot
or cold in dessert bowls and top with papaya. Serves 3-4. YUM!

This is actually a variant of blueberry couscous cake posted by Dave
Garland in Vol.1, Issue 33

Serves:

Tags: Vegan