Blueberry Couscous Cake

Blueberry Couscous Cake

Serves 8

Core

Points per serving: 2½

1400ml apple juice  (Core use diet lemonade)

1 Tsp vanilla 

300g couscous 

500g blueberries  

Pick over blueberries, wash and set on paper towels to dry.   Combine apple juice or lemonade, vanilla, and couscous in a large saucepan and bring to a boil.   Cook, stirring constantly until thickened & all juice absorbed.   Remove from heat. Gently fold the blueberries into the hot mixture.   

Rinse but don't dry a 9x14 (inch) cake pan & pour the mix into it.

Chill until set, about 2 hours.