Inspired by Vegan Planet’s Couscous Cake Contest, I decided to make this delicious (but not the most photogenic) dish:
Ingredients (serves 2)
3/4 cup lychee juice
2-3 tablespoons sugar (optional)
2/3 cups whole wheat couscous
1/2 cup water
1 tablespoon sugar
5-6 lychees, chopped up
3-4 large strawberries, sliced
dash of cinnamon
1. Bring the lychee juice and (optional) sugar to a boil. Cook the couscous for a minute; remove from heat and let sit for 5-6 minutes or until it gets fluffy.
2. Bring the water and 1 tablespoon sugar to a boil. Add the lychees and strawberries, then a dash of cinnamon. Boil for about 5 minutes. Remove from heat.
3. Press the couscous into an oiled baking pan. Pour the strawberry mixture on top and spread it around evenly. Refrigerate for at least 30 minutes.
4. Serve with a dollop whipped cream, yogurt, or ice cream! Or you can enjoy it plain!
I actually had this for dinner. I couldn’t decide what I wanted to make so I started out munching on some iceberg lettuce that was nearing expiration, and then I figured – why should I wait for dessert to have this delicious cake! I polished off a little more than half and it was pretty filling. I also had an organic apple (sale at Safeway – 2 pounds for $3) with some Trader Joe’s peanut butter. Delicious.
I will be making one more version of this cake before Saturday (the contest deadline), and I’m very excited about the ingredients I have planned for it! I’ll give you a hint – it has an Asian twist.
I also made my lemon-garlic agretti that I mentioned in a few of my earlier posts. What a cool vegetable! I hope to have that post up soon as well, since I want to enter it in Weekend Herb Blogging.