2 c. couscous
Pinch of sea salt
5 c. apple juice
1 lemon (grated rind & juice)
1 pt. blueberries

Bring apple juice and sea salt to boil in saucepan; then add lemon rind and juice. Add 2 cups couscous; lower flame; stir couscous until almost thick. Remove from stove; stir in washed berries. Pour cake into a rinsed glass or ceramic baking dish. Allow to cool and cut into squares. Garnish with roasted nuts or fruit sauce.