Asian Pear and Date Couscous Cake

My second couscous cake! And it was just as good as the first. This version has a richer feel because of the coconut milk, and the pears were tender and juicy. The dates add sweetness as well. The different flavors really mix well together and I think this version of couscous cake was a great success.

Go make couscous cake!!!! What are your favorite flavor combinations?

Asian Pear and Date Couscous Cake

Ingredients (serves 2)
2/3 cup whole wheat couscous
1/3 cup coconut milk (I used light coconut milk)
2/3 cup water
2 tablespoons sugar (optional)
1 medium Asian pear
2 large mejool dates (they’re huge; use more if you use a different type of dates)
splash of lychee juice OR tablespoon of sugar
2/3 cup water

1. Bring the coconut milk and 2/3 cup water to a boil. Add the (optional) sugar and couscous; let cook for one minute and then remove from heat. Let sit for 10-15 minutes, then fluff with a fork.
2. Press the couscous into an oiled (or spray with nonstick cooking spray) baking pan and refrigerate.
3. Slice the pear and chop the dates. Bring 2/3 cup water to a boil and add the juice/sugar. Then add the pears and dates and reduce heat to medium-low; let simmer for 15 minutes.
4. Arrange the pear slices on the top of the cake, then pour on the dates, spreading the liquid around evenly.
5. EAT!

After adding the dates and juice:

I am actually making one more variation – it’s cooling right now. Pics and recipe will be up soon. Today is the last day to enter the contest, so I’m trying to get as many entries in as possible!

3 Replies to “Asian Pear and Date Couscous Cake”

  1. Am taking your recipe on a bush walk in Adelaide, South Australia with some toddlers and mums. Made it in to muffin shapes for ease of eating so we’ll see how they go! the mixture tastes yummy, just hope they stay together…if not, it’s all back in a bowl for dessert later on 🙂
    thanks for the recipe

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