Couscous Brunch Cake with Fresh Fruit Recipe

Couscous Brunch Cake With Fresh Fruit Recipe

Ingredients

Makes 4 to 6 servings

• 2 cups white grape juice
• 1 cup couscous
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1 cup blueberries
• 2 ripe peaches, halved, pitted and chopped
• 2 teaspoons superfine sugar
• 1 teaspoon fresh lemon juice

Method

1. In a large saucepan, bring the juice to a boil over high heat
2. Add the couscous, sugar and cinnamon
3. Reduce the heat to low, cover and simmer until the juice is absorbed, about 5 minutes
4. Lightly oil an 8-inch springform pan
5. Press the couscous mixture into the prepared pan
6. Cover loosely and refrigerate for at least an hour
7. In a large bowl, combine the blueberries, peaches, superfine sugar and lemon juice
8. Stir to mix well
9. Set aside at room temperature for 30 minutes
10. To serve, cut the cake into wedges and top each slice with some of the fruit

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