Tantalising Summer Strawberry Couscous Cake
A Traditional Ingredient in an Easy-to-make Modern Low-Fat Cake
Sep 3, 2009
Many chefs use couscous as a savoury accompaniment to meals especially vegetables, fish or meat. However, couscous is such a wonderfully versatile ingredient which is great with an array of stocks, herbs, spices, fruits and nuts. It is also of good nutritional value to the body, enabling low-fat but tasty dishes to be created.
Traditionally the most popular Moroccan and North African staple, couscous is now a taste appreciated worldwide. So much so, couscous can now be found in all major supermarkets and when purchased in instant form will cook very quickly with little effort.
Authentic couscous, also known as roughly-ground hard drum wheat, requires more time and steaming in a vessel called a couscoussiére.
Top Tips for Cooking Couscous
- Make sure the right type of couscous is being used to ensure enough time has been planned for cooking. Consider whether it is instant or authentic couscous that suits a particular recipe.
- Couscous can be cooked in a similar fashion to rice.
- If a steamer is not available, line a heat-proof colander with cheesecloth and put inside a stockpot.
- When steaming couscous, do not cover the top of the pot as condensation drips can make the couscous grains become mushy.
- Couscous can also be eaten as a porridge. It is also great in salads or in desserts.
- Always ensure cooked couscous is eaten within a couple of days. It is possible to freeze cooked couscous for up to three months.
- 1 cup of dry couscous is equal to 3 cups cooked.
Jayne's Summer Strawberry Couscous Cake
Delicious and low-fat cake that makes the most of a summer fruit. Surpisingly light and fluffy, this recipe is great served with crème fraiche or decorate with fresh fruit. The cake is best eaten immediately but cooked couscous can be stored for a few days.
Difficulty: Easy
Preparation and Cooking Time: 25 minutes
Ingredients:
- 800ml apple juice
- 75g raisins
- 175g couscous
- 1 teaspoon vanilla essence
- 4 tablespoons strawberry jam
- Kiwi and strawberry slices to decorate
Method:
- Preheat the oven to 180 degrees Celsius.
- Put the apple juice and raisins in a saucepan and bring to the boil before allowing to simmer for ten minutes.
- Add the couscous and cook for five minutes until all the grains are soft. Add the vanilla essence.
- Empty the mixture into a greased, deep cake tin and bake for 15 minutes.
- Remove from the heat and leave to set, then turn out on to a plate.
- Warm the jam in a saucepan and spoon over the top of the cake.
- Decorate with fresh fruit.
Also try Lemon and Raisin Couscous Cake, which is another low-fat but tasty cake.
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