Blueberry Couscous Cake

A great cake recipe for any occasion:

Rinse and drain huckleberries. Defrost frozen huckleberries. Boil apple juice, vanilla and couscous together and make meanwhile until thickened and all liquid is absorbed. Remove from heat and fold in the huckleberries. Refrigerate in a cake pan for about 2 hours.

Variations: Strawberries instead of blueberries, fresh fruit as garnish.

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