Recipe for lemon-couscous-cake

Ingredients for lemon-couscous-cake:
CAKE: 5
C. + 1 T. unsweetened apple juice
1 C. chopped dates (Medjool are
good)
pinch of salt
2 C. uncooked whole-grain couscous
finely
grated zest of one lemon (or to taste)

TOPPING:
3/4 C.
unsweetened apple juice
1/4 C. lemon juice
2 T. maple syrup
1
T. kudzu or arrowroot powder dissolved in 1 T. apple juice

lemon-couscous-cake preparation instruction:
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.