Lemon-Date Couscous Cake

       Cake:
  5 c  unsweetened apple juice; +1 tb
  1 c  Dates (Medjool are good); chopped
  1 pn Salt
  2 c  uncooked whole-grain couscous
  1    Lemon; zest of, finely grated
       Topping:
3/4 c Unsweetened apple juice
1/4 c Lemon juice
  2 tb Maple syrup
  1 tb Kudzu or arrowroot powder; dissolved in:
  1 tb Apple juice

Cake: 

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 to 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" round or 9" 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.

Yield: 12 Servings